Berry Festival!

PLEASE JOIN US FOR OUR BERRY FESTIVAL, THURSDAY, JULY 18, 7pm at the church! Here are a few samples of what we are bringing! Come sample these and other delicious recipes. Smoothies for all!

Refrigerator Jam (Sugar-free, Pectin-free).  Makes 2 +/- Cups

1 1/3 Cup strawberries

2/3 Cup rhubarb

2 Tbsp. raw honey (or to taste)

2 Tbsp. chia seeds  (I got them from the bulk container at the CoOp rather than a large bag anywhere else)

Process all ingredients in the ingredients in a blender and refrigerate over night.  The chia seeds will gel, thickening the fruit puree.

Add additional diced fruit if you like it chunky.

Berry Barbecue Sauce.  Makes 4 servings

Brush on this sauce near the end of grilling time.

3 garlic cloves, peeled

1/4 tsp. olive oil

1 1/4 Cups unsweetened raspberries (but I used chopped strawberries)

3 Tbsp. brown sugar

1 Tbsp. light corn syrup

1 tsp. molasses

1/2 tsp. lemon juice

1/4 to 1/2 tsp. crushed red pepper flakes  (I used 1/4)

1/8 tsp. salt

1/8 tsp. pepper

Dash onion powder

Place garlic on a double thickness of heavy-duty foil, drizzle with oil.  Wrap foil around garlic.  Bake at 425 for 15-20 minutes.  Cool for 10-15 minutes.

Place softened garlic in a small saucepan.  Add the remaining ingredients.  Cook over medium-low heat for 15-20 minutes until sauce is thickened and bubbly.  Remove from the heat.  Cool Slightly.

Transfer to a food processor (I used an immersion blender); cover and process until smooth.  Strain seeds (I did not).  Store in the refrigerator.

Raspberry Balsamic Vinegar

1 quart fresh raspberries (or however much you have)

"some" vinegar (I used Balsamic)

"Some" sugar (I didn't use much)

In a saucepan over medium heat, bring raspberries just to a boil, stirring constantly.  Remove from the hear.  Strain through a double layer of cheesecloth (to not press fruit).  Let juice stand for 1 hour.

Add vinegar and sugar.  Store in a sterilized jar or decorative bottle in a cool dark place.