Sugared Raspberries Recipes

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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



Sugared Raspberries image

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

2 cups fresh unblemished raspberries (about 1 pound)
2 cups granulated sugar

SUGARED CRANBERRIES

Provided by Bobby Flay

Time 9h15m

Yield 2 cups cranberries, 1 1/2 cups cranberry syrup

Number Of Ingredients 3



Sugared Cranberries image

Steps:

  • Combine the granulated sugar and 1 cup water in a saucepan and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
  • Spread the superfine sugar on a baking sheet; toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.

1 cup granulated sugar
2 cups cranberries, fresh or frozen
2 cups superfine sugar

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



Sugared Cranberries image

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

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



Sugared Blackberries image

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.

3 cups fresh blackberries or 3/4 pound frozen blackberries, thawed and drained
3 cups granulated sugar
1/2 teaspoon kosher salt

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