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Blueberry Citrus Slurp
Ingredients: 1 can (5 1/2 oz or 156 ml) frozen concentrated orange juice
1 can water (equivalent)
1 cup fresh or frozen blueberries
6 ice cubes
Sugar to taste
Course: Beverages Directions: Blend in blender and serve in tall glasses. Makes 2 servings.
Course: Preserves Directions: Soak the gooseberries, onions and sugar in vinegar overnight. Next day, add other ingredients. Boil until the berries are soft. Put in sterilized bottles and seal. These pickles will keep for a long time.
Course: Dips & Sauces Directions: Wash, sort and stem berries. Boil berries and water together until skins burst. Press through sieve or food mill. Add 2 cups sugar to pulp and juice. Boil almost to jellying point. Pour boiling hot into sterilized jars, leaving 1/8 inch head space.
Ingredients: 1 quart raspberries
3 cups sugar
1/2 cup water
Course: Preserves Directions: Wash, sort and hull raspberries. It's not necessary to crush berries, they will fall apart while cooking. Measure raspberries into pot, add water and sugar. Bring mixture to a boil over medium heat, stirring. Simmer over low heat until mixture thickens. Ladle into hot jars and seal.
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