Help !! What to do with 5 gallon of raspberries !!!

[NoseyChickens]

Have you tried FoodNetwork.com? Alton Brown has got to have a solution for you.

 

[chickabator]

what about raspberry dumplings they are wonderful and easy to make
also you could make jelly or jam from of them

 

[blueberrylu]

Besides the usual jam---which it's also very easy to make and put in the jars instead of the freezer, raspberry puree would be a tasty topping for ice cream or waffles/pancake. You could also probably jazz it up into salad dressing or some type of meat sauce. If it's already pureed, it seems like it would be hard to make a pie out of it, but google raspberry pie and see what you come up with. I am sure you could add it to a muffin recipe or something similar too. Good luck!!!

 

[ranchhand]

Jam or preserves, turnover using store puff pastry- they freeze well, so you could have raspberry turnovers all winter- yum. Raspberry vinaigrette salad dressing.

 

[flora]

Wine! I don't have a recipe, but I know you can fine one on the inter net. I've made all kinds of fruit wines.

 

[GrayDragon]

Raspberry Mead:

1 gallon raspberry juice
3lbs honey (up to 5 lbs, depending on whether you want a 'sack' mead or a regular mead)
1 package Montrachet yeast (or other red wine or sweet mead yeast)

Add the yeast to a half cup of water with maybe a tsp of honey in it. Set it aside to get active.

Warm up the raspberry juice just enough to dissolve the honey into it. Let cool to room temperature (covering if possible) and add the yeast. Pour into a sterilized fermentation vat (aka 1 gallon glass container that can be fitted with an airlock), put on the airlock, and set the whole thing in a dark room that stays 70-80F. Wait about 1-2 months until the action dies down. Carefully pour into a new sterilized fermentation vat, leaving the sediment behind. Top off with some more raspberry juice or water if needed. Wait another 1-2 months, then transfer to bottles without disturbing the gathered sediment. Cork. Place in a dark area and forget about the bottles for about 6 months.

Uncork. Drink. Savor. Share.

 

[Chicken Rustler]

flora and GrayDragon thanks but I am not a wine person. Nothing against wine I just don't care for it. To me it would be a waste to use all these berries for wine. Just IMHO

 

[dscheck]

Raspberry margaritas...raspberry muffins...raspberry ice cream...raspberry sorbet...now I am hungry!

 

[1stepcloser]

Who said raspberry margarita??? (((frantically looking around for a frosted glass)))

Where did you get the puree from? Is this anything the rest of us could order? (((fingers crossed)))

 

[mrsengeseth]

I would take some and freeze in a single layer on a baking dish. when frozen, bag up and store in freezer for later. that'll at least take care of some of the bulk for another time. Otherwise...in a lot of recipes calling for blueberries, you can sub raspberries. Muffins, pancakes, quick breads...

how about a puree for serving over ice cream?

do you have a dehydrator? if you can make, strain, and dehydrate some puree, you can make a fruit leather.

jams/jellies

pies

little turnovers are good use for some too. What I do is get the already made crusts (2), cut each round into eight wedges (if you want bigger turn overs make less wedges). wet the edges with egg (good thing we have chickens huh?) and put on a dollop of pie filling (in this case made with raspberries.) fold the pie crust over and seal the edges using the egg. crimp real good with a fork. I usually get sixteen of these made. prick them with a fork. bake in the oven at about 375 for maybe 15 minutes, or longer depending on your oven, you are looking for a golden brown crust. then take a pound of confectionary sugar, mix in water a tablespoon at a time with an electric mixer until you get a nice, thick sugar glaze. pull the pies out of the oven, cool a little, and drizzle on the sugar glaze.