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
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.
