raspberry recipe

Cranberry- Raspberry Salad

Cranberry- Raspberry Salad

Cranberry- Raspberry Salad

Some of the recipes we make for holidays have a special place in our hearts. There are recipes, in most every family, that just must be made for this or that holiday. For me, this salad in one of those recipes. I make it for Thanksgiving every year and for Christmas, too. When I was a kid we always had it for Thanksgiving dinner. The salad itself is a mixture of raspberries and cranberry orange relish- you can make your own or buy it already made. All by itself it would be just wonderful but to make it even better it is topped with a dressing made from several juices and eggs and whipped cream. If the only cranberry salad you ever have slides out of a can you will be surprised at just how wonderful a cranberry salad can be. Here is the recipe. I hope you’ll have occasion to try it soon.

 

Cranberry-Raspberry Salad

1 large box raspberry or cranberry gelatin
1 c. hot water
1 1/2 lbs. frozen raspberries,  thawed
1 c. cranberry-orange relish – recipe follows
½ c. ginger ale

Dissolve gelatin in hot water. Fold in relish, but mix thoroughly. Gently fold in berries to avoid breaking them up. Stir in ginger ale and place salad in decorative mold and chill several hours or overnight. Make dressing.

To serve- dip mold into warm water for a few seconds and invert salad onto serving platter. If it doesn’t come right out dip it in the warm water a few more seconds. Be careful not to get water in the salad itself- only put the container about 3/4 of the way into the water. I usually just put some warm water in my sink and dip the mold in there. Serve with the dressing on the side.

Dressing

2 eggs
½ c. sugar
½ c orange juice
½ c. pineapple juice
2 T. flour
juice of half a lemon
1 c. whipping cream, whipped

Combine all ingredients, except whipped cream, in a saucepan and cook, stirring constantly, until thickened. Mixture should coat a spoon. Cool and chill. Fold cooled mixture into whipped cream.  Serves 6-8

Cranberry-Orange Relish

12 oz. cranberries, rinsed and picked over
1 c. orange juice
1 T. grated orange peel
½ c. sugar, or to taste
Combine all ingredients in a saucepan and cook, stirring often over medium heat. Cook until berries burst and mixture thickens, about 25 minutes, stirring more often as mixture thickens. Cool and chill. Makes about 2 cups.

Raspberries and Cream Bread

Raspberry and Cream Bread

Raspberry and Cream Bread

I have some very nice memories about raspberries. We had them growing in our yard when I was a kid.  I always enjoyed just eating them right off the plants or the jam my Mother would make. I also remember the time our dog got to them before we did and ate all the raspberries. This simple bread is studded with fresh raspberries. It can be eaten just plain or dressed up with fruit topping or maybe some whipped cream. I am a purist, I like to eat it just the way it is. Like most quick breads it is better if you wrap it up in plastic or foil once cooled and eat it the next day- if you can wait that long!!

Raspberries and Cream Bread

1 ¾ c. flour
½ t. baking powder
½ t. baking soda
½ t. salt
½ t. cinnamon
½ c. butter, at room temperature
¾ c. sugar
2 eggs, room temperature
½ c. sour cream, room temperature
1 t. vanilla
1 c. fresh raspberries
¾ c. chopped nuts, optional

Grease an 8×4 inch loaf pan and preheat oven to 350 degrees. In a large bowl combine dry ingredients. Set aside. In small bowl beat butter until creamy. Add sugar and beat 1 minute. Beat in eggs one at a time. Beat in sour cream and vanilla. Stir in flour mixture until just moistened. Fold in berries and nuts and place batter in prepared pan. Bake 60-65 minutes, or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf. Freezes well.

Raspberry Liqueur

Raspberry Liqueur

Raspberry Liqueur

I enjoy making homemade liqueurs. You just start with alcohol- I  most often use vodka – then you add ingredients to flavor the alcohol. I have done all sorts over the years and raspberry is one of my all time favorites. Its beautiful color and great flavor make it nice for sipping as is or used in mixed drinks. I like to think of it as just another food preservation method!!! Here is the recipe in case you also want to make it. Makes a great gift, too.

Raspberry Liqueur

1 lb. raspberries
3 c. vodka
1 ¼ c. sugar
Combine fruit and vodka and let stand 2 -4 weeks. Stir in sugar and age 3 months. Strain and filter. Makes 3-4 cups.

Raspberry Crumb Cake

Raspberry Crumb Cake

Raspberry Crumb Cake

With an abundance of fresh raspberries and a crunchy crumb topping this is a cake everyone will remember. Not too sweet and full of fresh berries it is just the type of dessert I enjoy most. When you add 2 cups of raspberries to the batter it might seem like too much. It is not.  You want to be able to see and taste the berries  in every bite.

Raspberry Crumb Cake

For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. sour cream
2 t. vanilla
2 cups raspberries – I used fresh but frozen should work, too
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)

Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg, sour cream and vanilla. Add flour mixture gradually until just mixed in. Fold in raspberries. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.

Raspberry Chocolate Wonton Bundles

Raspberry Chocolate Bundles

Raspberry Chocolate Bundles

Still playing around with wontons and since I have some fresh raspberries I decided to use them together. I added chocolate, too. Once I filled all the bundles I baked them until golden brown, cooled them a little, and dusted with powdered sugar. These would be a cute dessert to make when fresh berries are available. I could see using blackberries or blueberries, too. They were quick to assemble, too.

Here is what I did.

I started by washing the raspberries and then putting them in a small bowl with some sugar. I rolled the raspberries around to coat them. I put a combination of chocolate chips- I had mini ones- and 3 raspberries in the center of each won ton wrapper. I’d say about a teaspoon of chips.

Place chocolate chips and 3 raspberries in the center of each wonton wrapper

Place chocolate chips and 3 raspberries in the center of each wonton wrapper

I used water to moisten the edges of the wrapper and brought 2 points together to form and triangle. Then I brought the other 2 points up to create a cute little bundle. I pressed all the edges together to minimize leaks. I put the little bundles on a baking sheet- lined with a silicone baking mat and sprayed them with some non-stick spray. I could have  brushed them with oil instead or even used nothing. I baked them in a 400 degree oven for 10 minutes. They were crispy and golden brown. They could have even cooked a minute or two longer. I placed them on a tray to cool and dusted them with powdered sugar. They came out quite nice.

I wasn’t sure how much moisture the raspberries would create when they got hot. I tried to leave them intact and not crush or bruise them as I placed them in the wrappers. The wrappers I used already had a cornstarch coating on them. I assumed the cornstarch would thicken any juices the raspberries made and that seemed to be the case. While some juices bubbled out of some of the wrappers it was no worse than berries bubbling out of a pie. The next day I tested a couple and they were still pretty crisp.

Bring points together to form a bundle

Bring points together to form a bundle

Place on parchment, silicone baking sheet or lightly oil a cookie sheet.

Place on parchment, silicone baking mat or lightly oil a cookie sheet.

Bake until golden brown

Bake until golden brown

 

 

 

 

 

 

 

 

Allow to cool a little before dusting with powdered sugar

Allow to cool a little before dusting with powdered sugar

Ready to serve

Ready to serve

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