Blackberry Puree Recipes
BLACKBERRY PUREE
Use this recipe for blackberry puree to make a Cranberry Sparkler, a festive holiday drink.
Provided by Martha Stewart
Categories Entertaining Cocktail Party Ideas
Yield Makes about 1/2 cup
Number Of Ingredients 1
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.
DELUXE BLACKBERRY PIE
Deluxe Blackberry Pie, nice and thick, made the old-fashioned way.
Provided by Carlo Zaskorski
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
- Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
- Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
- Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 66.8 g, Fat 15.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 235.3 mg, Sugar 38.2 g
BLACKBERRY COULIS
This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts
Provided by Good Food team
Categories Condiment
Time 20m
Yield Makes about 150ml/¼ pint
Number Of Ingredients 3
Steps:
- Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
- Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar
BLACKBERRY PURéE
Categories Condiment/Spread Sauce No-Cook Low Fat Blackberry Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Puree berries and sugar in processor. Strain through fine sieve; discard seeds. (Can be made 1 day ahead. Cover; chill.)
BLACKBERRY PUREE
Yield makes about 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a blender. Liquefy and strain through a coarse sieve. Refrigerate until use. Will keep for 3 to 4 days, refrigerated.
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