Berry Puree Recipes

STRAWBERRY PUREE

Steps:

• Wash, dry, and stem berries.
• Place in food processor or blender.
• Process until liquid with pulp.
• If desired or needed, sweeten with sugar or honey.
• Use as a topping or in recipes calling for puree.
• Note: 1 pint berries will yield about 1 1/2 cups puree.
• Frozen berries can be used the same way, thaw for about 15 minutes before processing.
• Note: 1 pound package of frozen berries will yield about 2 cups puree.

BERRY ICED TEA RECIPE

Steps:

• Rinse berries, then place in a medium sized pan with the sugar and water. Cook over medium high heat until it comes to a boil. Once boiling, turn down the heat to low and simmer for 20 minutes, stirring occasionally.
• Over a heatproof bowl or large mason jar, strain the syrup using a fine mesh sieve. Discard the solids and reserve the syrup for the tea.
• Rinse out the pan, then add 4 cups of water to it and set it on the stove to boil. Once the water is boiling, turn off the heat and add the tea bags. Let the tea steep for 15 minutes.
• Remove the tea bags, squeezing out any excess liquid, then add the baking soda.
• Place the remaining 4 cups of water in a large pitcher, then add the syrup and tea. Stir to combine, then refrigerate until ready to serve.

3 BERRY + APPLE BABY FOOD PUREE

Steps:

• In a medium sauce pan, heat the apples and liquid over medium-low heat for 10 minutes, stirring occassionaly.
• Add the berries and gently stir. Cook another 5 minutes. Let cool slightly.
• Transfer the apples and berries into a blender or food processor. Add rosemary. Puree for 1-2 minutes or until you have reached your desired texture, adding additional liquid in tabelspoon increments if needed.
• Note - There will be little seeds from the berries in this puree. If you want the puree to be completely smooth, pass the puree through a fine mess sleeve.

BLUEBERRY PUREE RECIPE

Steps:

• Place blueberries in the bowl of a blender*.
• If you are making this as baby food, pour in water. If you are making it to use in drinks, oatmeal, smoothies, etc, you can add in flavorings like lime juice and honey syrup instead of water.
• Blend in medium-high speed until smooth, 30-45 seconds.
• Pour into a jar, cover it with a lid, and store in the fridge until ready to use.

HOW TO MAKE STRAWBERRY PUREE

Steps:

• Add the strawberries to a food processor or blender and puree until smooth. You will get about 1 1/4 cup.
• Add the strawberry puree to a saucepan or skillet. Cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.
• Reduce the heat to medium-low and allow the strawberry mixture to simmer for 15 -20 minutes until reduced to half; about 1/2 cup or so. Remove from heat, pour into a bowl, and set aside to cool.

BLACKBERRY PUREE

Steps:

• Place blackberries in the bowl of a food processor; process until pureed. Strain through a fine mesh sieve set over a medium bowl; discard solids. Keep refrigerated in an airtight container until ready to use, up to 2 days.

3 WAYS TO MAKE RASPBERRY PUREE - WIKIHOW

Steps:

• Combine the ingredients in a saucepan. Place the raspberries, sugar and lemon juice in a large saucepan. You may use fresh raspberries if they're in season, or frozen raspberries, which are available year round and are picked and frozen at the peak of freshness. Stick with the minimum amount of sugar and lemon juice that the recipe recommends for now. More can be added to taste later if the puree turns out too tart or sweet. If you are using frozen raspberries, allow them to thaw enough to separate from one another or defrost them in the microwave before heating to make puree.
• Cook over medium heat. Turn on the stove to low-medium or medium heat and begin heating the raspberry mixture. The sugar will begin to melt and combine with the liquid from the raspberries and lemon juice, stewing the fruit. Cook for around 10 minutes or until the raspberries begin to break down and integrate with the liquid, stirring frequently. Cooking on too high a heat might cause the mixture to scorch. Sugar in particular has a very low burning point. Make sure there is another liquid in the pan to dissolve the sugar so that it doesn't burn as it melts.
• Pour the mixture through a strainer to extract the seeds. Position a fine mesh strainer over a large bowl and pour the raspberry mixture over the top. The liquid will run through the strainer while the larger solids will be trapped. Use the back of a spoon to force the remaining fruit through the strainer until only the seeds are left. This method will result in a thick puree that contains some small chunks of the stewed raspberries.
• Refrigerate the puree. Chill the finished puree until it has had time to set up. The puree will thicken on its own as it sits. Take the puree out once it is ready to be used or served. You can also serve it warm as a topping for cakes, custards and ice cream, though it will be slightly thinner than puree that has been refrigerated. Raspberry puree will stay good in the refrigerator for a week or longer. You also have the option of freezing the puree until you need it.

CLOUDBERRY PUREE

Steps:

• Thaw unsweetened frozen cloudberries in fine meshed strainer placed over large bowl or in a chinois overnight
• Force juice from berries by gently pressing berries with back of spoon or by using the conical chinois plunger until only seeds and very dry fibrous pulp remain; discard pulp and seeds
• Add white sugar and lemon juice (which will brighten the colour and heighten the flavour: I didn't add it, but would next time)
• Cover and store in refrigerator up to a week, or freeze up to a year.

BERRY PUREE

Steps:

• In a blender, puree raspberries or strawberries and sugar until smooth. Strain mixture through a fine-mesh sieve; discard solids.