Cooked Berries Recipe Recipe For Twice

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STEWED FRESH BERRIES



Stewed Fresh Berries image

Provided by Ina Garten

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 6

3 half-pints fresh raspberries, divided
Half-pint fresh blueberries
1/4 cup sugar
1/4 teaspoon orange zest
1/3 cup water
2 teaspoons framboise (raspberry brandy), optional

Steps:

  • Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.

COOKED BLUEBERRIES



Cooked Blueberries image

My grandmother used to make me this for breakfast when I spent the night at her house. It works with fresh or frozen berries. It is best served warm.

Provided by Amy1347

Categories     Breakfast

Time 12m

Yield 1 serving(s)

Number Of Ingredients 3

1 cup blueberries
1/4 teaspoon sugar
1/4 cup water

Steps:

  • Put all ingredients in small pot.
  • Cook over medium heat until hot.
  • Turn heat to medium high.
  • Bring to a boil and continue to boil for 3-5 min.
  • Take off heat.

EASY DOUBLE BERRY CRISP



Easy Double Berry Crisp image

Turn to this easy scratch recipe when you're craving something sweet and homey. A simple streusel topping flavored with cinnamon gets layered on top of a bed of fresh blueberries and raspberries, baked until the fruit is bubbly and the streusel is golden and crisp. Serve with ice cream for an extra-sweet indulgence.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

3/4 cup Gold Medal™ all-purpose flour
3/4 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cut in pieces
3 cups fresh blueberries
3 cups fresh raspberries
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
  • In large bowl, mix Filling ingredients until well coated. Spread evenly in baking dish. Sprinkle streusel over top.
  • Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
  • Cool at least 20 minutes before serving.

Nutrition Facts : Calories 480, Carbohydrate 76 g, Cholesterol 40 mg, Fat 3, Fiber 7 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 45 g, TransFat 1/2 g

DOUBLE BERRY CAKE



Double Berry Cake image

Make and share this Double Berry Cake recipe from Food.com.

Provided by PetsRus

Categories     Dessert

Time 1h30m

Yield 20 squares

Number Of Ingredients 12

3 cups fresh blueberries (or frozen)
2 cups fresh cranberries, coarsely chopped (or frozen)
1 tablespoon all-purpose flour
1 cup butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
4 eggs, at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 -3 teaspoons sugar

Steps:

  • Pre-heat oven to 350F.
  • Mix the berries and toss with the flour, set aside.
  • In a large bowl beat the butter and the sugar for approx 5 minutes, until light coloured and creamy.
  • Add the vanilla and the eggs, one at the time, until well combined.Sift flour, baking powder and salt in another bowl, add to the butter mixture in 2 additions, alternating with milk.
  • Stir the berries into the batter and por into a greased 9x13 inchpan.
  • Sprinkle with sugar and bake for 50 to 60 minutes or until a toothpickinserted in the centre comes out clean.
  • When cool cut into squares.

Nutrition Facts : Calories 248.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 62.7, Sodium 194.7, Carbohydrate 35.1, Fiber 1.5, Sugar 18.1, Protein 3.8

MIXED BERRY COMPOTE



Mixed Berry Compote image

Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min

Categories     Sauce     Berry     Dessert     Kid-Friendly     Quick & Easy     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 4

3 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons fresh lemon juice
3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries

Steps:

  • Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
  • Serve warm or at room temperature.

SKILLET-COOKED MIXED-BERRY GRUNT



Skillet-Cooked Mixed-Berry Grunt image

A grunt, sometimes called a slump, is a classic American skillet dessert combining fruit stew and a fluffy dough topping. Whether you're plucking berries at your campsite or at the farm stand, this is a great way to put a variety of the juicy gems to use.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 11

2 pounds fresh mixed berries, such as blueberries, raspberries, and blackberries
1/4 cup plus 2 tablespoons sugar
2 tablespoons water
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Coarse salt
1/2 cup plus 2 tablespoons low-fat buttermilk
2 tablespoons unsalted butter, melted
1/8 teaspoon ground cinnamon mixed with 1 teaspoon sugar

Steps:

  • Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.
  • Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.
  • Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.
  • Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry, about 20 minutes.

MIXED-BERRY JAM



Mixed-Berry Jam image

Provided by Molly Wizenberg

Categories     Condiment/Spread     Fruit     Breakfast     Brunch     Low Fat     Vegetarian     Low Cal     Blackberry     Raspberry     Summer     Edible Gift     Boil     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes three to four 1/2-pint jars

Number Of Ingredients 3

6 5-to 6-ounce containers raspberries and blackberries (3 containers each)
2 cups sugar
2 tablespoons lemon juice

Steps:

  • Combine fruit, sugar, and lemon juice in large bowl. Let stand at room temperature 2 hours, stirring occasionally.
  • Put 2 saucers in freezer.
  • In bottom of heavy large stockpot at least 3 inches deeper than height of jars, place metal rack or extra screw bands from canning jars to protect jars from direct heat. Fill pot with water, cover, and bring water to boil. Reduce heat to low. Wash jars, lids, and screw bands in hot soapy water; rinse well. Set screw bands on clean towel to dry. Place lids in small saucepan; cover with cold water and bring to simmer; turn off heat. Fill jars with very hot water.
  • Transfer fruit mixture to large saucepan and bring to boil over medium-high heat, stirring occasionally. Mash to thick puree with potato masher. Reduce heat to medium and boil gently until mixture begins to thicken, stirring often, about 18 minutes.
  • Remove saucepan from heat to test jam for gelling point. Drop 1 teaspoonful jam on chilled saucer and return to freezer 1 minute. Remove saucer and push edge of jam with fingertip. If jam has properly gelled, surface will gently wrinkle. If not, return saucepan to heat and cook jam a few minutes longer; repeat test.
  • Drain hot water from jars and shake out excess water. Place jars on cutting board. Ladle hot jam into each jar, leaving 3/4-inch space at top. Slide flat plastic spatula between jam and jar to eliminate air bubbles. Clean rim of each jar with damp cloth. Using tongs, lift hot lids from saucepan, 1 at a time, shake dry, and place atop jars. Seal each with screw band, twisting to close but not too tightly. Return filled jars to pot of hot water.
  • Add water to pot, if necessary, to cover jars by at least 1 inch. Cover pot and bring to boil; reduce heat and boil gently 10 minutes. Turn off heat. Wait 5 minutes; use tongs to remove jars without tilting. Place upright on towel; cool completely at room temperature. Jam will thicken as it cools.
  • Check lids for seal by pressing each lightly. Lids of sealed jars will be concave and show no movement when pressed.

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