Berry Puree Recipes

CLOUDBERRY PUREE

Steps:

• Thaw unsweetened frozen cloudberries in fine meshed strainer placed over large bowl or in a chinois overnight
• Force juice from berries by gently pressing berries with back of spoon or by using the conical chinois plunger until only seeds and very dry fibrous pulp remain; discard pulp and seeds
• Add white sugar and lemon juice (which will brighten the colour and heighten the flavour: I didn't add it, but would next time)
• Cover and store in refrigerator up to a week, or freeze up to a year.

BERRY PUREE

Steps:

• In a blender, puree raspberries or strawberries and sugar until smooth. Strain mixture through a fine-mesh sieve; discard solids.

FRUIT PUREES

Steps:

• Cook 2 cups sugar with 1 cup water in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. For peach puree: Thaw a 16-ounce bag of frozen peaches, then puree in a blender with 1 teaspoon grated orange zest and 1/2 cup of the sugar syrup. Strain through a fine-mesh strainer and transfer to a bottle or jar. For strawberry or blueberry puree: Thaw a 16-ounce bag of frozen berries, then puree in a blender with 1/3 cup of the sugar syrup. Strain and store in a bottle or jar. Refrigerate purees until ready to use.

STRAWBERRY PUREE

Steps:

• Wash, dry, and stem berries.
• Place in food processor or blender.
• Process until liquid with pulp.
• If desired or needed, sweeten with sugar or honey.
• Use as a topping or in recipes calling for puree.
• Note: 1 pint berries will yield about 1 1/2 cups puree.
• Frozen berries can be used the same way, thaw for about 15 minutes before processing.
• Note: 1 pound package of frozen berries will yield about 2 cups puree.

BERRY PUREE

Steps:

• Place the berries in a food processor. Using a sharp knife, remove the rind of the orange (avoiding the bitter pith). Mince the rind and set aside. Squeeze the juice of the orange into the food processor and blend briefly, until the mixture is combined but still somewhat chunky. Pour the puree into a glass container (it will stain plastic and pick up an unpleasant odor) and stir in the minced orange rind and the cinnamon. If the puree is too tart, add sugar to taste or to conscience. Serve with healthy hot cakes.

BLACKBERRY PUREE

Steps:

• Place blackberries in the bowl of a food processor; process until pureed. Strain through a fine mesh sieve set over a medium bowl; discard solids. Keep refrigerated in an airtight container until ready to use, up to 2 days.

BLACKBERRY PURéE

Steps:

• Puree berries and sugar in processor. Strain through fine sieve; discard seeds. (Can be made 1 day ahead. Cover; chill.)

BLACKBERRY PURéE

Steps:

• In a strainer placed over a large bowl thaw the blackberries.
• Once the berries are thawed, press to remove all the juices so you are left with only the seeds in the strainer, discard seeds.
• Stir the sugar into the puree, taste, adding more sugar if necessary.
• Refrigerate for several hours or overnight.

STRAWBERRY PUREE

Steps:

• Combine strawberries, sugar, and lemon juice in a blender (such as Vitamix®); blend until smooth. Store in the refrigerator in a sealed container or freeze.