Sugared Blackberries Recipes
SUGARED CRANBERRIES
Sugared cranberries are a natural sweet-tart delight. Letting the cranberries cool in a sugar syrup slightly sweetens them and builds a coating all around the berries for the crunchy sugar to stick to. Use them to garnish a pie or cake or just serve on their own.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1 cup each water and sugar to a boil in a small saucepan. Add 1 cup cranberries and a few strips of lemon zest, then remove from the heat and let cool; drain. Thinly slice the zest. Put 1/2 cup granulated sugar in a pie plate; add the cranberries and zest and toss. Let set, 1 hour, shaking the dish occasionally.
SUGARED BLACKBERRIES
From the pages of Gourmet, Jan 2008 magazine, page 81. Credits to the late Edna Lewis for teaching a friend to mash fruit with sugar for a sort of jam that some say keeps for a year if refrigerated. (tested for a month and still good)
Provided by The_Swedish_Chef
Categories Low Protein
Time P3DT15m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Mash berries with sugar and salt in a bowl with a potato masher until berries are liquified and sugar dissolved. (Do NOT put berries in the blender! The seeds impart a bitter taste!).
- Let stand, covered and chilled, 3 days to allow the flavours to blend, stirring once a day.
Nutrition Facts : Calories 835.9, Fat 0.7, Sodium 292.1, Carbohydrate 213.8, Fiber 7.6, Sugar 206.8, Protein 2
SUGARED RASPBERRIES
Here's an old method for preserving fruit with a fresh taste without cooking. The juicy crushed berries make a nice spread for bread, and a delicious filling for cake. Sugared berries will keep for a year or longer under refrigeration. You can prepare blackberries or strawberries the same way, but raspberries seem to do and taste best. Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock. Raspberries are grown all over the United States and Europe, and belong in the New Englan, Mid Atlantic, Southern, Mid West, Eastern European, French, Australian, and Scandinavian catagories.
Provided by Sharon123
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Carefully pick over the berries, removing leaves, foreign objects, and spoiled berries. Place the berries in a mixing bowl, and pour the sugar over them.Use two large forks to mash the sugar into the berries until they are liquified and there is no trace of whole berries left. Don't use a blender, it will pulverize seeds, and they should be left whole.
- Transfer to jars and refrigerate 2 days before using. They will keep one year refrigerated.
Nutrition Facts : Calories 838, Fat 0.8, Sodium 3.2, Carbohydrate 214.7, Fiber 8, Sugar 205, Protein 1.5
SUGARED BLACKBERRIES
Provided by Scott Peacock
Categories Condiment/Spread Breakfast Brunch Dessert No-Cook Quick & Easy Blackberry Summer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1.5 pints
Number Of Ingredients 3
Steps:
- Mash berries with sugar and salt in a bowl with a potato masher until berries are liquefied and sugar has dissolved. Let stand, covered and chilled, 3 days (to allow flavors to develop), stirring once a day.
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