Thursday, July 3, 2014

Raspberry Freezer Syrup


With raspberry season here in the raspberry capital of Canada, I thought I'd share this all-year fresh tasting raspberry syrup.


In our family it is a must addition to waffles with vanilla custard. Just a drizzle also adds so much to a slice of Napoleon Torte, vanilla jelly roll, cheese cake, plain yogurt or a smoothie.

Ingredients:
  • 1/2 flat raspberries (5 lbs)
  • 8- 10 cups sugar
Method:
  1. Puree cleaned berries in blender until just blended
  2. Measure out berries into a large bowl.
  3. For each cup of berries add 1 cup of sugar. I do a little less ( 8 cups sugar for 10 cups berries). Do not lessen the sugar more as it is what makes the syrupy texture and acts as the only preservative in this mixture.
  4. Let sit at room temperature for about half a day, stirring every half hour or so. Ladle into clean jars and freeze. No need to seal, kept in freezer.  Makes about 12 cups. One cup is enough for a larger family serving on waffles. You can re-freeze or keep it in the fridge for about a week. 


I like to collect a few odd shaped jars to fill and give away  as a gift. In this case, I bring the liquid just to boiling, ladle it into a sterilized hot jars and seal with the original rubber lined lid, also sterilized.  Even in this case, I still advise to keep refrigerated or freeze. It does not take long to thaw and keeps it tasting like the berries were just picked.

14 comments:

  1. Oh, raspberries...my favorite fruit! What a great recipe. I used to have raspberry canes on my little farm I used to have. I have none here and not sure if I could find anywhere to get 5 lbs but I'm going to try! LOL! Happy Canada Day!

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  2. We've always done plain yogurt and raspberry jam on waffles or pancakes, but I bet the syrup consistency of this would work better. Awesome!

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  3. Does Splenda or any sugar substitute work with this recipe?

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    1. Lynda, my sister has tried it with splenda and it certainly works as in flavor, but does not have the same syrupy consistency and may have a smaller "fridge" life. She just refreezes any leftovers. Why not try the recipe with 2 cups blended berries and 1 1/2 cups Splenda and see what you think? We do not use it in the same amount as a regular syrup since it has a bold flavor. It is just a drizzle. The vanilla custard is very low in sugar, so they compliment each other.

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  4. What a fantastic idea for raspberries! That syrup would be so tasty and look so decadent on any dessert! Looks so nice in all the different jars too.

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  5. Such a great way to use raspberries! I am doing this...next week. Raspberries are the favoured topping for pancakes and waffles over here.

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  6. I really don't want the seeds. Do you think if I heated the raspberries and sugar and strained it, it would be the same consistency?

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    1. Hi Lorrie, It would be worth a try! Maybe strain the blended berries and measure them before adding the sugar. Then proceed with the same method. I know the seeds are very visible, but they seem to soften as one is not really aware of them in the syrup. In this case, no one in our circle has ever had it and noted that the seeds bothered them. Maybe we are just used to them.

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  7. 'm allergic to raspberries and other red fruits. But I can eat it when it is cooked. Thank you for this recipe and nice blog

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  8. Do you think that maybe strawberries or blueberries could be done in similar fashion?

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    1. I'd like to know this too. One-half pint of raspberries here is $5 at the cheapest. But a half-flat of strawberries is the same price. I don't know why. Berry producers in the Fraser Valley have got to take a look at that. I don't know where our berries are coming from on the prairie.

      Sharon

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    2. Anonymous, I am simply sharing a family recipe . . . one that I hardly would call a recipe... but we have made it for decades, always with raspberries. I've never tried it with other fruit, but one can always try with a small recipe, right?
      Try 2 cups strawberries, blended measurement, with 1 1/2 cups sugar. Let is sit and stir on and off for 6 hours, then freeze. Just a suggestion. Please let us know if you try it and like it.

      Sharon, it's too bad about the prices up where you live. We used to go picking for all of our berries, but now we jut buy most of them at a fruit stand. Even locally grown, they seem to really have gone up in price . . . same price (sometimes higher) as the imported ones from California. Not sure how that works. Hope you get some strawberries at least.

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  9. Here in manitoba we are just starting our strawberry season! this sounds like a great recipe to try in a month or so when the raspberries ripen:)

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