If using frozen raspberries, do not thaw them first. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries - it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
Tips & Notes.
Make Ahead Tip: Cover and refrigerate for up to 1 week.
*Note:if using frozen raspberries, thaw them on paper towels
long with the nuts and frozen raspberries.
Divide the mixture among
eat and stir in the frozen raspberries. Decorate the cake with a
If using frozen raspberries, thaw at room temperature for 15 minutes. Drain. Preheat oven to 350\u00b0.
Place frozen raspberries in hot water for 5 minutes to thaw slightly. Empty sherbet into a large bowl. Stir in raspberries and bananas. Place bowl, covered, in freezer until firm.
Stir white wine, peach schnapps, and orange juice concentrate together in a large pitcher; add peach slices.
Refrigerate until completely chilled, at least 2 hours; add frozen raspberries just before serving.
Dissolve gelatin in hot water.
Add frozen raspberries; stir until thawed.
Let set until partially congealed.
Add applesauce and lemon juice.
Chill until set.
Blend sour cream, salad dressing and marshmallows.
Spread atop gelatin.
Cover and chill 1 to 2 hours more or overnight.
In food processor, process frozen raspberries until slushy. Add lemonade and process until mixed well.
Add mixture to ice cream.
Cover and freeze about 3 hours.
Makes 8 to 10 servings.
repare filling.
Break up frozen raspberries and then add egg whites
up at a time. If using frozen berries, use both liquied and
owl to blend. Set aside. Using electric mixer beat sugar and
n coconut and sifted flour. Using hands, bring mixture together in
n the lemon juice.
Using a rubber spatula, fold in
he raspberry sauce: Put the frozen raspberries, the salt and sugar in
Beat cream cheese using an electric mixer until fluffy. Add condensed milk and lemonade; mix well. Stir in 1 cup frozen raspberries. Pour mixture into the graham cracker crust. Chill for 4 hours. Top each slice with whipped topping and a few thawed raspberries.
Cook frozen mixed berries and 6 tablespoons
Wash and drain fresh raspberries; put them in a saucepan with the 1 cup water.
Bring to a boil and simmer for 10 minutes.
(If using frozen berries, no cooking is necessary, just thaw before using.)
Puree berries in electric blender and press through sieve to remove seeds.
Dissolve honey in warm water; add lemon juice, carbonated water and ice to chill.
Serve in individual glasses with ice and generous slice of lemon.
Yield: Serves 12.
ake the raspberry swirl combine raspberries and icing sugar in a
o 190C/375\u00b0F If using frozen raspberries, allow to defrost and drain