Stewed Fresh Berries Recipes

STEWED RHUBARB & RED BERRIES

Steps:

• Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.

STEWED FRESH BERRIES

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.

STEWED FRUIT WITH ICE CREAM

Steps:

• Place the pineapple in a medium saucepan, then add 2 half-pints of raspberries, all the blueberries, the sugar, and 3/4 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired. Set aside until warm.
• Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream.

STEWED BLACKBERRIES

Steps:

• Carefully wash berries; drain.
• Place berries in saucepan.
• Add water, cover, and heat slowly; simmer berries for about 15 minutes. Shake pan or stir gently to prevent berries from sticking.
• Add salt and sugar and heat 2-3 minutes longer.
• Remove from heat.
• Serve warm or chilled, plain or with cream.
• If fruit is very ripe, add 1-2 tbs lemon juice.

COOKED BLUEBERRIES

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.

STEWED BERRIES WITH ICE CREAM

Steps:

• Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
• Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.

STEWED BLUEBERRIES

Steps:

• Add all the ingredients to a slow cooker insert; stir to combine.
• Cover and let stand at room temperature 15 minutes or in the refrigerator for 1 hour to give the berries a chance to exude some liquid.
• Cook on LOW for 3-4 hours.
• Turn off the cooker; remove the lid and let the blueberroies cool a bit.
• Serve warm or at room temperature.
• OR transfer to a storage container, refrigerate, and serve chilled, ladled into dessert bowls.
• The blueberries will keep, tightly covered, for 4 days in the refrigerator.