Recipes with berries - 1266 recipes
More Berries recipes
Knott's Berry Farm's Famous Mrs. Knott's Boysenberry Pie
By á-174942
In a saucepan, combine water, sugar, salt, corn syrup and lemon juice
- 7 1/2 ounces water
- 6 1/2 ounces sugar
- 1 dash salt
- 1 tablespoon corn syrup
- 1 teaspoon lemon juice
- 3 tablespoons cornstarch
- 2 ounces water
- 1 bag frozen boysenberries - (16 oz) do not thaw
- Prepared 2-crust pie shell
Sugarless Pineapple Raspberry Apricot Jam
By á-170456
To make jam: In deep, heavy, nonreactive 4-quart saucepan, combine juice, half of raspberries and all apricot piec...
- 2 cups unsweetened pineapple juice
- 12 ounces fresh red raspberries
- 6 ounces dried apricots finely chopped
Mulberry Jelly
By á-170456
Put mulberries in saucepan and crush
- 3 pounds ripe mulberries
- 1/2 cup fresh lemon juice strained
- 7 cups sugar
- 1 bottle liquid pectin
Gooseberry Jelly
By á-170456
First prepare the juice. Thoroughly crush, one layer at a time, or grind about 4 1/2 pounds gooseberries
- 4 1/2 pounds fully ripe gooseberries
- 1 cup water
- 7 cups sugar
- 1 box Sure-Jell fruit pectin
Prickly Pear Cactus And Cranberry Jelly
By á-174942
Singe cactus fruit to remove the spines from the fruit
- 1 1/4 cups cactus fruit juice
- 1 1/4 cups cranberry juice
- 1/2 cup lemon juice
- 1 package pectin
- 5 cups granulated sugar
Blackberry Jam With Liquid Pectin
By á-174942
To prepare fruit. Sort and wash fully ripe berries; remove any stems or caps
- 4 cups crushed blackberries
- (abt 2 one-quart boxes blackberries)
- 7 cups sugar
- 1/2 bottle liquid pectin
Strawberry And Prosecco Fizz With Lemon Sorbet
By á-170456
Hull 1 1/2 pints strawberries; cut berries in half
- 3 pints strawberries divided
- 1/3 cup sugar plus
- 1/4 cup sugar
- 3 pints lemon sorbet
- 1 bottle chilled Prosecco - (750 ml) (or brut Champagne)
Dried Cranberry Compote
By á-170456
Combine all ingredients in heavy medium saucepan and bring to boil
- 1 1/2 cups dried cranberries coarsely chopped
- 1 cup cranberry juice cocktail
- 1/4 teaspoon vanilla extract
- 1 pinch salt
Any burning questions? Our chefs answer!