Raspberries

Varieties

There are numerous varieties of raspberries. In the supermarket, we may be able to tell

the difference by their color. There are black raspberries, golden raspberries and the most

available one, the red raspberry.

Season

May to November

How to Select

Choose bright colored berries that are plump and have had their hulls removed. If the

hulls have not been removed, then the berries were picked before they were ripened, and

will most likely be rather tart. Avoid any soft, shriveled or moldy berries.

Storage

Store unwashed raspberries in a moisture-proof container in a single layer on a piece of

paper towel. They will keep fresh up to 3 days.

Nutritional Qualities

Raspberries contain iron, potassium, folacin, Vitamins A & C, and sometimes calcium

has been added when the berries were processed.

Equivalencies

½ pint = 1 1/3 cups

10 oz. frozen = 1 ¾ cup

½ cup puree = 4 oz. fresh = 1 cup cooked and drained

Serving Size

¼ - ½ pint

Tip

To keep your raspberries red during baking, substitute some of the liquid with buttermilk,

sour cream or lemon juice. This will help create an acidic environment, which berries

need to keep their red color.

Trivia

The bark, leaves and roots have been known through time to help alleviate diarrhea; help

build strong bones, teeth and nails; and has been used as a tonic to help women. This

tonic is a tea made from the leaves which may aid in morning sickness, hot flashes,

cramping and possibly to help prevent miscarriage.

Additional Information

Oregon Raspberry Commission

Recipes

Dark Chocolate Pavé with Raspberry Sauce

Recipe By: Oregon Raspberry & Blackberry Commission

PAVÉ

2 cups milk

6 ounces bittersweet chocolate

1-cup sugar

1/2 cup butter

1-cup cocoa

1 teaspoon orange flavoring

OR

2 drops orange oil

2 teaspoons unflavored gelatin

1-cup heavy whipping cream

RASPBERRY SAUCE

3 10-ounce packages frozen raspberries in syrup -- thawed

Juice of 1/2 orange

1/2 cup sugar -- or to taste

1 1/2 tablespoons cornstarch

Pavé: Prepare 8 1/2" × 4 1/2" loaf pan by lining bottom and long sides with a double

layer of wax paper, which extends over each edge of pan. Set aside.

In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the

bittersweet chocolate and stir occasionally until chocolate is melted, and mixture is

smooth. Add sugar, butter and cocoa, and stir until completely dissolved. Do not allow

this mixture to boil. When mixture is smooth, add orange flavoring and set aside to cool.

In a small heatproof cup, sprinkle the gelatin over 3 tablespoons of cold water and allow

mixture to soften for 2-3 minutes. Microwave on high for 20 seconds and allow to stand

for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture

and set aside.

Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks

hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream.

Pour into loaf pan and freeze 6 hours or overnight.

Raspberry Sauce: Process undrained berries and orange juice in processor or blender until

smooth. Strain. In a small saucepan, blend sugar, cornstarch and strained berries. Place

over medium heat and bring to a simmer, stirring frequently. Reduce heat and continue

stirring until sauce thickens. Remove from heat and allow to cool. Makes about 3 cups.

TO SERVE: Remove from freezer approximately 20 minutes before serving time. Place

2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in

warm water and place a slice on each plate. Garnish with thin slices of orange zest, and

partially frozen whole frozen raspberries. Pass any extra raspberry sauce around the table.

Serves (16) 1/2" Slices

NOTES: A vibrant red pool of raspberry sauce surrounding a frozen blend of orange and

dark chocolate flavors at its center make the above sumptuous dessert a fitting conclusion

to any holiday gathering this season. French dessert "pavés" usually describe a collection

of sweetened sponge cakes, which are always cut or molded into square or rectangular

shapes. Our version of this culinary confection is not a true pavé, but more of a "paver"

— a rectangular brick of dense fudge-like chocolate set into a rectangular mold (a

standard loaf pan) and served in a luscious pool of orange-accented red raspberry sauce.

Sweet Raspberry Jam

Recipe By: National Honey Board

4 cups raspberries -- crushed

1 3/4 ounces powdered fruit pectin

2 cups honey

2 tablespoons lemon juice -- fresh

Combine crushed fruit and pectin a 5-quart saucepan. Bring to a full rolling boil over

medium heat. Boil hard 1 minute, stirring constantly. Add honey and lemon juice. Return

to a full rolling boil. Boil hard 5 minutes, stirring constantly. Remove from heat. Skim off

foam. Ladle into clean hot canning jars. Seal according to manufacturer's directions.

Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water

2 inches above jar tops. Remove jars from canner. Place on thick cloth or wire rack; cool

away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.

Yields: 2 1/2 pints

Raspberry/Blackberry Trifle

Recipe By: Oregon Raspberry & Blackberry Commission

RASPBERRY LAYER

1 1/2 cups frozen whole raspberries

3 tablespoons sugar -- or to taste

1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)

1 1/2 cups fresh or frozen whole raspberries

BLACKBERRY LAYER

1 1/2 cups frozen whole blackberries

3 tablespoons sugar -- or to taste

1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)

1 1/2 cups fresh or frozen whole blackberries

LIGHT CUSTARD

4 1/2 cups skim milk

5 eggs

1-cup sugar

1/3-cup cornstarch

4 teaspoons clear vanilla extract

OR

2 teaspoons almond extract

1 medium angel food cake (about 17 ounces)

2 tablespoons raspberry or other berry liqueur

Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or food processor to

make a purée. (NOTE: Measure all berries in fresh or frozen state.) Strain through a fine

sieve to remove seeds. Stir in sugar and berry liqueur. Refrigerate for later use. May be

made several days ahead. Follow same procedure for blackberry purée. (HINT: Pint

squirt bottles are helpful tools in storing purée as well as in assembly of finished Trifle.)

Light Custard: Using double boiler, heat 4 cups milk until steam rises from the surface.

In a separate bowl, combine eggs, remaining 1/2-cup milk and 1-cup sugar. Sift in

cornstarch, and whisk until well blended.

Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top

of double boiler and whisk constantly over medium heat until very thick and smooth, 10-

15 minutes. Remove from heat and stir in vanilla or almond extract. Transfer to bowl,

press plastic wrap onto surface, and allow to cool slightly.

Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing cubes in sealed

plastic bag.) Arrange 1/2 the cake squares on the bottom of the trifle bowl, including any

irregular shapes. Sprinkle with 1-tablespoon berry liqueur and evenly distribute raspberry

purée mixture over cake layer. Arrange berries evenly in a layer, especially around sides.

Spoon 1/2 the custard over berries. Repeat with remaining cake, liqueur, blackberry

purée, blackberries, any additional fruit and custard. Cover and chill at least 4 hours or

one day ahead. Garnish with additional berries and fruit in the center just before serving.

3/4 cup serving

NOTES: Contrary to its humble and unassuming name, "English Trifle," this very

traditional English sweet pudding is anything but a mere trifle. This lusciously layered

mélange of sherry-soaked sponge cake and crème anglaise adorned with jam, fresh fruit

and whipped cream, is indeed conventional in its liberal use of fat-laden ingredients. But

hold on to your waistline, this lightened version featuring fresh or frozen raspberries and

blackberries and a lightened custard weighs in at just 2 grams of fat per 3/4 cup serving,

with a taste and presentation that would compel even Shakespeare to partake.

(Shakespeare was well aware of these delicious fruits, as it is from Shakespeare's King

Henry IV that the popular English saying "plentiful as blackberries" is derived.)

Use 3 quart straight-sided Trifle Bowl.

Yields: 16 servings