The raspberries from Firefly Berry Farm were so sweet and juicy (chemical-free too!) we ate most of them with few left over for the sauce I had planned on canning. Plan B--After a raid on my sister Deb's raspberry patch, we had enough additional berries for eating and for making sauce. Mixing three different varieties, I made and canned sauce following this easy process: Sauce the berries in a food strainer or Foley-type mill. Heat the sauce to boiling. Ladle into hot jelly jars and process in a boiling water bath for 15 minutes.
My sister Judy once treated me to a rich chocolate brownie with unsweetened raspberry sauce drizzled atop. The combination of the sweet chocolate and semi-tart sauce was heavenly!
Now, if I can just wrangle that brownie recipe outta my sister Judy.....
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