ISO: ISO Can I use over-ripe raspberries and blueberries

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dawnnys

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for anything? I was thinking of making some sort of liquor, or other fermented something-or-other. They aren't moldy or anything, but are definately past the point of popping them into your mouth to eat! and I once had a friend who made fermented fruit into something alchoholic (wine?) from stuff like this.

I have so many, and I thought I'd try something new. Thanks in advance.

 
You can make a nice berry pie with Danish Dessert--it's found by the Jello products

It's a cornstarch based pudding that is just like the strawberry glaze type products for strawberry pie. I make the pudding with frozen berries or really ripe berries and then pour into a prebaked pie shell or a flat torte shell. Serve with whipped cream. If you make the pudding with more liquid, it's a lovely fruit sauce for poundcake or I'm making some next week with strawberries and the last of my rhubarb to serve as a sauce for NY style cheesecake. You can add some liquor to this too!!

 
I think they do suggest vodka as a substitute for it. Are you sure I can make prison hooch and not

get food poisoning? Or arrested? lol

 
I was also thinking of Richard's Rumptoff (sp). But maybe it's too late in the season to start one.

Go for the liqueur!

 
I think using something like everclear? vodka would do. do you have to mix it in a trashcan

like college days?

 
considering the quality of "fresh" fruit i get around here, i wonder if frozen wouldn't be better.

 
i'd stick with vinegar...

I'm fortunate to have blackberries, black
raspberries and mulberries growing in my back
yard.
Even so, if you buy the fruit when it's
cheap and ripe it's MUCH cheaper than
commercial stuff.
I use a gallon jar, (glass or plastic) put
as much mashed fruit as i can manage in it and
just cover with white vinegar. (I have a cheap
juicer which removes the seeds well enough from
black/rasp berries to make a dacqu (i never could
spell that stupid word)... frozen drink) but it
leaves a lot of good stuff with the seeds. I
use the seed/pulp stuff for my vinegar.
Shake the jar daily (this must be Amish
friendship vinegar) for at least a couple of
weeks. Cover the jar first.
Strain mixture through cheesecloth and squeeze
out most of the remaining juice. Bring to a
slow boil, reduce heat, add sugar to taste and
simmer for about 5 minutes. Bottle.
The resulting product is INTENSELY flavored
as well as being beautiful to behold.
I haven't tried peaches from roadside market
time when it's possible to find a peach that
is significantly different from a baseball,
but i will. I wouldn't dream of using the
peach shaped objects that are picked green,
sent to my supermarket and allowed to die
sufficiently to be softish. I might joke with
my postings, but i'm STRAIGHT ARROW, HOWIE
when it comes to my cooking.
IF YOU CAN'T FIND GOOD INGREDIENTS COOK
SOMETHING ELSE!!!!!!!!!! You would be doing
your body and soul a grave disservice. You
might as well put clean socks on dirty feet.
Get my point?
Pheww........It's ok now, my pulse is starting to slow as i type.

 
We used to have this problem with blackberries, by the time we picked them and

got back to our camp they started to ferment and got that little fizzle taste. We cooked them up with sugar and made sauce for ice cream. It was so delicious with that extra fizzle-factor.

 
Rick, would you approve of making raspberry vinegar with frozen berries? I only ask because

the commercial version is so overpriced and tastes only vaguely of raspberries. TJ's has frozen berries pretty cheap.

 
i don't see why not, joe...

the main difference i've found between fresh and frozen berries is texture, not taste, and that won't matter with vinegar.

 
I'm on it, thanks! I also have some tarragon in the garden and plan to put up some tarragon vinegar

I'll report back.

 
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