In a saucepan combine Blackberry wine, bay leaves, allspice berries,
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
In a 2 to 3 quart saucepan, combine brown sugar, 2 1/2 cups blackberries and salt over medium heat until berries make sufficient juice, then cook over high heat when mixture comes to full boil.
Have cornstarch
dissolved in 1/2 cup water; add to boiling berries, stirring constantly.
Cook until thick.
Remove from heat; stir in margarine and lemon juice.
Cool slightly; fold in 2 cups berries.
Pour evenly into pie crust.
Sprinkle remaining fresh berries over top, pressing in lightly.
When served, top with whipped cream.
tir in 1/2 cup Fresh Blackberries start making pancakes!
mall amount of either the Blackberry Mustard or Lemon-Herb Butter
f blackberries. Pour the blackberry puree over the fresh berries, covering evenly
lices.
Drizzle blackberry sauce over pork; garnish with fresh blackberries and
Optional step and original to recipe (NOTE: *I skipped this part
BLACKBERRY MUSTARD SAUCE.
Position knife
Alternate three layers of peaches, Raspberry Coulis (**Note: Recipe #59967 ), blackberries, and liqueur (if using) in 4 glass parfait dishes or large wine goblets.
Serve at room temperature, or cover and refrigerate for at least 1 hour and serve chilled.
bout 1 1/4 cups blackberry puree.
In a bowl
Mix all ingredients together.
Place in Pam-sprayed bundt pan.
Bake at 350\u00b0 for 40-45 minutes.
Remove from pan to cake plate.
While cake is still warm, mix glaze ingredients and pour glaze over cake.
*Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
This allows cake to take on a stronger blackberry flavor.
Then add glaze.
Garnish with fresh or frozen blackberries, if desired.
For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.
Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over
To make blackberry coulis, combine blackberries, sugar, vanilla,
nother minute. Now, add the blackberry jelly, balsamic vinegar, and chicken
he flat bottom sides)with blackberry jam while cake is still
inutes.
Meanwhile, whisk together blackberry preserves and next 4 ingredients
nd lime zest, minced garlic, blackberry jam, lime juice, mustard, honey
rom heat and leave the blackberry mixture to cool completely.
nto a bowl, gently pressing blackberry mixture with back of a