Freezing is easy. String the currents and open freeze on trays then tip into poly bags or boxes. Raspberries tend to be more fragile once frozen but either way just as good.
I tend to use up last years fruit into jam but mix the different soft fruits together. lightly simmer first to soften, then put in a blender and give a good wiz, pass through a seive to remove pips. Then add one pound of suger to one pint of puree and boil to setting point. Testing with the bit on a cold saucer is the method I use. If it wrinkles its ready.
Another use it is make the puree into a jelly. Poured into glasses with a dollop of cream on top. Or set in a ring mould and fill with other fruits.
The uses are endless, pour over ice cream, puddings etc.
Wed Jun 24, 2009 8:37 pm
Joined: Fri Nov 25, 2005 2:54 pm Posts: 3923 Location: Near Stansted airport
Whipped cream, broken meringue, fresh raspberries. Add roughly equal quantities of each to a bowl and fold together. Serve.
Alter ratio of ingredients to personal taste.
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