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Raspberry recipes
There is nothing better than fresh raspberries in raspberry recipes. The tartness requires some to dump sugar on the gorgeous berry, but that is such a waste of a good, if highly priced, seasonal fruit!
The very best way to eat raspberries is nakedly. That is, the fruit is naked, not the eater. Pop a couple in your mouth and savor the flavor. For the needful, we have found a couple raspberry recipes that just might pique your interest. From http://www.sandhillberries.com comes the following delightful recipe, reproduced here with permission.
Fresh One-Crust Pie
1 cup sugar
4 tbsp. raspberry gelatin (or appropriate flavor)
3 tbsp. cornstarch
1/4 tsp. salt
1 cup hot water
Combine all ingredients and bring to a boil, stirring for a few minutes. Let cool.
Arrange fresh fruit in a pie shell. Drizzle glaze over berries, making sure glaze touches each berry. This is one of the raspberry recipes that requires chilling for several hours. Serve with whipped cream if desired. NOTE: Do not prick your bottom crust or use one that is torn or low around the edges. You don't want the glaze to go underneath the crust--still tasty, but not pretty.
Hot Fresh Raspberry Wine
Mash 1 cup of fresh or frozen raspberries. Put a teaspoon of whole cloves and a stick of cinnamon tied in a piece of cheesecloth in a large teapot. Add 2 teaspoons clover honey, 1/2 orange cut in pieces and 1 cup of apple juice. Simmer for a half hour, then add all the mashed raspberries and 4 cups of dry red wine. Continue heating at the low, simmering temperature until it is warmed to 'sipping' temperature. As with any raspberry recipes using wine, it is highly recommended that you do not boil. Remove the spice packet and orange pieces before serving. Serve into a cup with a fresh raspberry in the bottom.
Finally, be sure to just click on over to this site because Mary Ellen has a ton of raspberry recipes and we couldn't just 'pick one'! Besides, she deserves your discerning eye and accolades!
