Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
My head has been whirling with the cranberries now in season. It's been what my latest recipes are all about. Since late last year I have been craving a combination of my two favorite berries. Cranberries and Raspberries. Enjoy!
Don't feel like putting up jam in jars? Make an easy-peasy microbatch of raspberry jam to fill the centres of window cookies.
Black raspberry syrup, perfect for mixing with sparkling water.
Blueberries, cranberries, raspberries, rhubarb: everything that was thawing in my freezer during Hurricane Irene went into this one. It turned out surprisingly well: hurricane cooking at its finest.
This is an easy no-cook method of preserving raspberries for up to one year. Use as a sauce for ice cream, a cake filling, or just eat straight from the jar.
Why stop at just 3 berries?
A simple, straightforward way to throw together delicious raspberry jam in 10 minutes flat.
Homemade All natural Raspberry Jam. No preservatives, no Pectin just fruit, sugar and greatness!
Raspberry blown up.
A huge thank you to Autumn Makes and Does for the base for this recipe. Sweet, but with the adult finish of bourbon!
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