Buffalo Berry Good Soup Recipes

BERRY SOUP

Steps:

• Clean the berries, if fresh. (Or thaw berries, if frozen). In a sauce pan combine berries, 1 3/4 cups of the apple juice, cinnamon, and cloves. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Combine the remaining apple juice and the cornstarch; stir into the berry mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more.
• Remove from heat and stir in the vanilla. Remove and discard the stick cinnamon and whole cloves.
• Spoon into 4 individual serving bowls. Garnish with whipped cream or sour cream, if desired.

CHILLED MIXED BERRY SOUP

Steps:

• In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

BUFFALO BERRY JELLY

Steps:

• Wash, sort and stem berries.
• Place in deep saucepan or jelly kettle and bring to a boil, stirring often.
• Simmer for 10 minutes, then mash with a potato masher.
• Simmer an additional 5 minutes.
• Run through a food mill or jelly bag. You may have to mash juice out of the jelly bag with your hands to fully discharge -- there should be about 2 cups of milky juice.
• Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.
• Add sugar and stir well.
• Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.
• Boil hard for 1 minute while stirring constantly.
• Ladle into hot canning jars, apply lids and rings, and process in a boiling water bath for 10 minutes. Jelly will turn darker, ranging from peach to orangey-red as it processes. It will not be clear, but resemble honey.