wild about raspberries... Walking around our yard is becoming a tastier experience by the day. Wild raspberries and wild blackberries gather along the edge of our woods. My boys were thrilled to see that the raspberries ripened this week into their full, yummy glory. Every where you turned, there was a tiny morsel of delight awaiting your tastebuds. Tonight, we're going to try this recipe for Raspberry Sauce from MOFGA (Maine Organic Farmers and Gardeners Association).
Raspberry Sauce
(This sauce has many uses...on ice cream, pound cake, chocolate cake, bread pudding, poached peaches, or custards, for starters.)
1/2 c. orange juice
2 Tbsp. cornstarch
2 c. fresh or frozen raspberries
2 Tbsp. sugar or mild honey or to taste
In a saucepan, whisk together the juice and cornstarch until dissolved. Add the raspberries and cook on low heat, stirring until thickened. Stir in the sweetener and remove from heat. Serve warm, at room temperature, or chilled.
(This sauce has many uses...on ice cream, pound cake, chocolate cake, bread pudding, poached peaches, or custards, for starters.)
1/2 c. orange juice
2 Tbsp. cornstarch
2 c. fresh or frozen raspberries
2 Tbsp. sugar or mild honey or to taste
In a saucepan, whisk together the juice and cornstarch until dissolved. Add the raspberries and cook on low heat, stirring until thickened. Stir in the sweetener and remove from heat. Serve warm, at room temperature, or chilled.
And don't forget to mark your calenders for MOFGA's fabulous Common Ground Fair. This September 25, 26, and 27th in Unity, Maine.
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