An abundance of rain in many regions means a bumper crop of raspberries this year. Here’s some recipes to try.
Lemon Raspberry Freezer Dessert
This is a light and refreshing alternative to a cheesecake dessert. A bonus is it can be made ahead and frozen for unexpected guests or a family gathering.
- 2 pkg. lemon pie filling mix 128 g
- 1 tbsp. lemon zest 15 mL
- 4 c. frozen whipped topping, thawed 1 L
- 8 whole double graham wafers
- 2 c. fresh raspberries 500 mL
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Prepare lemon pie filling as directed on package, pour into medium bowl, stir in zest. Cool completely.
Fold thawed whipped dessert topping into cooled pie filling.
Lay the graham wafers on the bottom of a glass nine x 13 inch (22 x 33 cm) pan. Trim corners off wafers to fit the bottom of pan completely.
Spoon pie filling mixture over the wafers. Refrigerate to cool and allow filling to set.
Heat oven to 425 F (220C). Prepare meringue as directed on pie filling package.
Allow to cool, cover tightly and freeze for up to two weeks. Remove from freezer about 30 minutes before serving to soften slightly before cutting into squares. Garnish with fresh raspberries and lemon zest.
Raspberry Cordial
This recipe is a well-tested family favourite of Ruth Cressman of Rosetown, Sask.
- fresh raspberries, soft berries are fine
- white vinegar
- sugar
Wash and drain the raspberries. Place in a one or two quart (1 or 2 L) glass jar, don’t pack berries. Cover the berries with white vinegar. Cover the jar with a lid and let sit for 48 hours on the counter.
Place clean 250 millilitre mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside. Heat sealing discs in hot water, not boiling (180 F/82 C). Keep jars and sealing discs hot until ready to use.
Strain liquid of berries and reserve. Place berries in a saucepan and mash with a potato masher. Cover with water. Simmer five to 10 minutes. Place in a jelly bag and squeeze out as much juice as possible or use a food mill with a small screen to squeeze out juice and pulp. Add to reserved juice.
Measure juice into a large saucepan. For each cup (250 mL) of juice, add 2/3 cup (150 mL) sugar. Boil hard one minute.
The following processing procedure is from Bernardin.ca.
Place jar back in canner and repeat for remaining cordial.
Ensure that jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1,000 feet (305 m), process boiled jars 10 minutes.
When processing time is complete, remove canner lid, wait five minutes, then remove jars without tilting and place upright on a protected work surface. Cool undisturbed for 24 hours. Do not retighten screw bands.
After cooling, check jar seals. Sealed discs curve downward and do not move when pressed.
Place two to three tablespoons (30-45 mL) raspberry cordial in a large class with ice cubes. Fill glass with cold ginger ale or club soda and garnish with fresh raspberries and mint.
Raspberry Cordial Vinaigrette
- 1 small shallot, minced
- 1/2 c. raspberries 125 mL
- 2 tbsp. sugar 30 mL
- 1 tsp. dry mustard 5 mL
- 1 tsp. salt 5 mL
- 1/4 tsp. white pepper 1 mL
- 1/2 c. raspberry cordial 125 mL
- 2/3 c. olive oil or canola oil 150 mL
In a blender or food processor, add shallot and process until minced. Add raspberries, mustard, salt, pepper and raspberry cordial and process until combined. With the blender/food processor running, add the oil in a thin stream through the hole in the top. Blend until well mixed.
Or, in a bowl, whisk together everything except the oil until well combined.
Continue whisking while adding the oil in a thin stream. Keep whisking until well combined.
If too thick, thin by whisking in water one tablespoon (15 mL) at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.
Toss dressing with salad greens. Use approximately one tablespoon (15 mL) of dressing per two cups (500 mL) of greens. Add fruit, nuts, other vegetables, grilled meat and/or feta cheese if desired to salad.
Yields two cups.
Note: the mustard acts as an emulsifier to help bind the oil with the other liquids so the dressing stays mixed.
No-cook Raspberry Freezer Jam
- 1 1/2 c. granulated sugar 375 mL
- 45 g freezer jam pectin (Bernardin)
- 4 c. fresh washed raspberries 1 L
- 1 tbsp. lemon zest 15 mL
Measure sugar into a bowl, stir in pectin until well mixed. Crush fruit with a potato masher, measure four cups (1 L), add to sugar pectin mixture and stir for three minutes. Ladle into clean freezer jars, leaving 1/2 inch (1 cm) head space. Apply lids and let stand until thickened, about 30 minutes.
Serve immediately or freeze. To use, place in refrigerator to thaw. Store in refrigerator and use within three weeks. Yields five one cup (250 mL) jars.
Note: plastic freezer jars with screw lids are available where canning supplies are sold.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
