Raspberry Season

Fresh black and red raspberries are in season. (Alice Day/Photos.com)

There are numerous varieties of raspberries, which are in the Rosaceae or rose family. In the supermarket, we can tell the difference by their color: black raspberries, golden raspberries, and the most available variety—the red raspberry. 

To select the best berries, 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 most likely will be rather tart. Avoid any soft, shriveled, or moldy berries. 

Store unwashed raspberries in a moisture-proof container in a single layer on a piece of paper towel. They will keep fresh up to three days. 

To keep your raspberries red during baking, substitute some of the liquid used in the recipe with buttermilk, sour cream, or lemon juice. This will help create an acidic environment, which berries need to keep their red color. 

The bark, leaves, and roots have been known to build strong bones, teeth, and nails; and raspberry 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, and cramping.

Recipes 

Dark Chocolate Pave With Raspberry Sauce 
Oregon Raspberry & Blackberry Commission

Pave:
Makes 16 half-inch slices

1. 2 cups milk
2. 6 ounces bittersweet chocolate
3. 1 cup sugar
4. 1/2 cup butter
5. 1 cup cocoa
6. 1 teaspoon orange flavoring or 2 drops orange oil
7. 2 teaspoons unflavored gelatin
8. 1 cup heavy whipping cream

Raspberry Sauce: 
Makes about 3 cups

1. 3 (10 ounces each) packages frozen raspberries in syrup, thawed
2. Juice of 1/2 orange
3. 1/2 cup sugar, or to taste
4. 1 1/2 tablespoons cornstarch

Pave: Prepare 8 1/2 x 4 1/2-inch 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. 

To Serve: Remove pave from freezer approximately 20 minutes before serving time. 

Place 2–3 tablespoons raspberry sauce on each dessert plate. Slice pave with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slices of orange zest, and partially thawed whole frozen raspberries. Pass any extra raspberry sauce around the table. 

Sweet Raspberry Jam 
National Honey Board

Makes 2 1/2 pints

1. 4 cups raspberries, crushed
2. 1 3/4 ounces powdered fruit pectin
3. 2 cups honey
4. 2 tablespoons fresh lemon juice 

Combine crushed fruit and pectin in a 5-quart saucepan. Bring to full rolling boil over medium heat. Boil hard 1 minute, stirring constantly. 

Add honey and lemon juice. Return to 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. 

Continued on next page: Raspberry and Blackberry Trifle