Tuesday, August 04, 2009

Fresh Raspberries

One of our sweet parishoners brought me 3 cake pans full of lovely fresh raspberries...
...most are destined for the freezer - but handfuls have been eaten fresh...

...so today I'm thankful for sweet ladies who spend their time picking berries for other people to enjoy...


  1. Oh yum, I love raspberries, but they're always so expensive at the market, especially considering how fast I gobble them up :)

  2. What a nice lady!! I know you use frozen raspberries all winter so how welcome these are. MOM

  3. yum my favourite berries!

    That waffle maker looks great too.

  4. When I was a little girl, back in the 1950’s, my grandma made Raspberry Vinegar. This we had on pancakes, on plain sponge pudding and as a syrup mixed with boiling water to make a drink when one had a cold.

    It does sound strange, but it is good stuff.

    Get some screw top bottles and sterilise the bottles and tops. Sterilise a funnel and/or a jug.

    For every pound of raspberries you need:

    One pint of vinegar. Grandma used the brown brewed malt vinegar, I would think any wine or cider vinegar would work well.

    One pound of white sugar.

    Squash the raspberries really well and cover them with the vinegar.

    Put this in a non-metallic bowl, cover it and leave it for 5 days. Stir it every day.

    Strain the fruit and vinegar through a plastic sieve or a clean smooth cloth (this will take several hours but gives a clearer result).

    Put into a pan and add the sugar, bring to the boil gently, stirring to dissolve the sugar before it boils. Boil rapidly and skim off any scum.

    Let it cool and put in the sterilised bottles.

    It keeps well, at least six months. It can be made with frozen raspberries. Worth a try!

  5. WOW! A pint of those would go for $4 here!! That is soooo nice of them!!