Berry Saft Recipes

Steps:

• Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10 to 15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit. (Press gently to prevent syrup from becoming cloudy.) Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness.
• Bring juice mixture to a gentle simmer, stirring often until sugar dissolves. Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes. (You should have 8 cups.) Let cool completely. Discard mint. Transfer syrup to sterilized bottles or airtight containers. Cover, and refrigerate for up to 3 months.

Steps:

• Wash or defrost berries. Place berries in saucepan with water. Bring to a low boil over medium-high heat; simmer until berries begin to pop (about 15 minutes).
• Remove saucepan from burner and drain berries in a cheese cloth-lined sieve or juice bag over a large, glass bowl. Crush the cooked berries with a potato masher to release the additional juice.
• If using juice as a beverage, sweeten to taste with up to 1 cup sugar; return to saucepan and heat for 2-3 minutes until sugar is dissolved. Remove from burner, cool, and refrigerate (Note: juice can also be canned or frozen for future use).