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Berries Preserve Recipes
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Summer Berry Compote
Compote (French for "mixture") is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. The syrup may be seasoned with... - 125.682
1. Remove stems and tails from gooseberries; wash.
2. In a food chopper, process gooseberries.
3. In a large saucepan, place gooseberries and bring to a boil.
4. Stir in sugar and bring again to a boil with constant stirring.
5. Stir in... - 34.3298
Cherry Berry Preserves
Mix fruits, sugar, and water in a large saucepan.
Cook and stir over low heat until sugar is dissolved.
Increase heat and bring to boiling, stirring occasionally.
Stir in lemon juice and extract and boil 1 minute longer.
Remove from heat; skim off foam.
Ladle... - 32.68
Fig Berry Preserves
1) Take a large saucepan and dissolve gelatin in water over low heat.
2) Add figs and sugar to the gelatin mixture and bring to a boil. Continue to boil the figs over medium heat for 3 minutes or until figs are tender. Keep stirring occasionally.
3)... - 32.6088
Combine all ingredients in a large sauce pot.
Bring slowly to a boil, stirring until sugar dissolves.
Cook almost to jellying point, about 30 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head... - 30.2899
Berry Preserves is an irresistible recipe which you would surely love to prepare for your friends. Enjoy this delicious recipe of Berry Preserves; I am sure you would love to try this one! - 29.6679
Wash and drain the gooseberries.
Grate the orange rind, then remove the white membrane.
Cut the pulp in small pieces.
Mix the gooseberries, orange rind and pulp, sugar and raisins.
Cook over low heat and stir until the sugar dissolves, then boil over high... - 29.2601
Remove stems and wash gooseberries.
Mix with the sugar, raisins and grated rind and juice of the oranges.
Cook until thick, add nuts and seal in clean hot jars. - 24.6141
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