Huckleberry Vinegar Or Any Berries Desired Recipes

BERRY VINEGAR

Berry Vinegar image

My family loves to use raspberries or blackberries in this recipe. We love this vinegar on fresh, green salads. Prepare close to the time of use.

Provided by Beatrice

Time 5m

Yield 6

Number Of Ingredients 3

Ingredients

3 cups cider vinegar
1 cup raspberries
2 tablespoons white sugar

Steps:

Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.

Nutrition Facts : Calories 51.3 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 6 mg, Sugar 5.6 g

HUCKLEBERRY VINEGAR! OR ANY BERRIES DESIRED

Huckleberry Vinegar! or Any Berries Desired image

Capture the essence of summer with fresh picked berries and lemon verbena. So quick and easy to make with just 4 ingredients. Cap tightly with a cork and be sure to label the bottom with the date, the type of fruit you used, and the kind of vinegar you used as the base (regular, white wine, apple cider, sherry, champagne etc) Use in a salad dressing, or use as an ingredient for a marinade,

Provided by Rita1652

Categories Berries

Time 25m

Yield 3-4 cups

Number Of Ingredients 4

Ingredients

2 cups huckleberries or 2 cups berries, of choice
4 cups white vinegar (Or play with any vinegar you desire but be sure 5 percent acidity)
1/4 cup packed lemon verbena leaves or 1 lemon zest, no white pith
2 tablespoons honey or 3 tablespoons sugar

Steps:

Rinse the berries and drain on paper towels. Pat as dry. Crush the berries slightly in a small bowl. I found the citrus squeezer worked great for this. Transfer berries and lemon verbena or zest to a 1 quart wide-mouth sterilized jar.
Bring the vinegar to almost a a boil in a small non-corrosive saucepan. Remove from the heat. Dissolve the honey or sugar in it and pour all but 1 cup over the berries and verbena or zest. Reduce the 1 cup vinegar to fit in the 1 quart jar.
Allow the berries to cool to room temperature. Then screw on the cover and store in a cool spot (not the refrigerator) for 10 to 14 days.
Taste after 10 days for flavor. If it's not strong enough, let it sit longer.
When the flavor is to your liking, strain (through several layers of cheesecloth or unbleached coffee filters) out the berries and lemon verbena or zest. Pour into a gift bottle. (Use a funnel if needed.) If you want, add a garnish of fresh, clean, mold-free berries. Label and use.

Nutrition Facts : Calories 109.5, Sodium 16.5, Carbohydrate 14.5, Sugar 12.8

SKINNY HUCKLEBERRY COCKTAIL

Skinny Huckleberry Cocktail image

I re-created a skinny huckleberry cocktail I had during a vacation in Idaho and Wyoming. The flavor of vodka and the drink mix can be varied to suit your taste preferences. -Susan Franck, Rapid City, South Dakota

Provided by Taste of Home

Time 10m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 5

Ingredients

5 bottles (12 ounces each) light beer
2 cups huckleberry flavored vodka
1 can (12 ounces) diet lemon-lime soda, chilled
4 teaspoons (2 packets) Crystal Light raspberry lemonade drink mix
Fresh blackberries and raspberries, optional

Steps:

In a large pitcher, combine beer, vodka, soda and drink mix, stirring until mix is dissolved. Serve with ice and garnish with berries as desired.

Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HUCKLEBERRY BEAR CLAWS

Huckleberry Bear Claws image

Beware: Bear claws may lead to bear hugs! My family can't get enough of these quick, easy pastries made from homegrown huckleberries, especially when the treats are paired with a cup of coffee or tea. Use blueberries if you can't find huckleberries. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

6 tablespoons sugar, divided
1/4 cup butter, softened
1/4 cup almond paste
1 cup crushed vanilla wafers
1 tablespoon 2% milk
1 package (16 ounces) hot roll mix
1-1/4 cups fresh or frozen huckleberries or blueberries
1 large egg, beaten
2 cups confectioners' sugar
2 to 3 tablespoons water
1 tablespoon lemon juice
Sliced almonds, optional

Steps:

In a small bowl, beat 4 tablespoons sugar and the butter and almond paste until crumbly. Gradually add crushed wafers and milk; mix well. Set aside., Prepare hot roll mix batter according to package directions, adding the remaining 2 tablespoons sugar before mixing batter. On a floured surface, roll dough into a 24x8-in. rectangle. Crumble almond paste mixture to within 1/2 in. of edges; top with berries. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 pieces., Place 2 in. apart on parchment-lined baking sheets, seam side down. With scissors, cut each piece 4 times along a long side to within 1/2 in. of edge; curve and separate strips slightly. Cover and let rise in a warm place until almost doubled, about 1 hour. , Preheat oven to 400°. Brush rolls with beaten egg. Bake until golden brown, 15-20 minutes. Remove from pans to wire racks to cool. For icing, combine confectioners' sugar, water and lemon juice until smooth; drizzle over rolls. If desired, sprinkle with almonds. Let stand until set.

Nutrition Facts : Calories 577 calories, Fat 20g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 507mg sodium, Carbohydrate 92g carbohydrate (56g sugars, Fiber 2g fiber), Protein 9g protein.

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