Freezer Mixed Berry Puree preserves berry goodness for recipes all winter along!
This week Sunday Supper is setting our sights on showing you how to preserve summer bounty.
I love to take advantage of fresh vegetables and fruit from farm stands, farmer’s markets and home gardens. This year I didn’t plant a garden of my own. I was having a few physical and financial challenges that need my attention.
But that doesn’t mean I quit cooking and eating all those fresh grown goodies!
I’m blessed to be living in an area where farm stands and farmer’s markets are only minutes away.
When it comes to trying to extend the season I turn to my freezer. I was never big on canning but I admire people who do.
There are somethings that don’t freeze well alone. I’ve found freezing the finished meal works too. Soups, gravy and many sauces thaw out ready to use.
Berries are some of the more delicate fruit out there. You can quick freeze blueberries and other berries by washing then drying on a towel. spread out berries into a single layer and freeze. When frozen, store in freezer bags. Easy peasy.
Today I chose to make a mixed berry puree that saves time and clean up. You can use this as a base for ice cream, pie, tarts, syrup and so much more!
I used strawberries, blueberries and blackberries.
Puree berries in a blender or food processor.
Mix 1/2 cup to 1 cup of sugar with each quart (2 pounds) of puree depending on how sweet the berries were when pureed.
Stir until sugar is dissolved.
Fill pint or quart plastic freezer bags or tapered widemouth freezer jars.
For jars, allow 1 inch of headspace in quarts and 1/2 inch in pints.
Seal, label, and freeze.
Food for Thought… What would you make with this frozen berry puree? Would you use it for baking? How about as a drink base? I’d love to hear your comments below!
Thank you Caroline from Caroline’s Cooking for hosting this event! Thanks also to Renee from Renee’s Kitchen Adventures for organizing this event!
Enjoy all these great ideas for preserving summer bounty from Sunday Supper!
Condiments
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
Main dishes
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
Sides
- Garden Rice by Basic N Delicious
- Pickled Asian Vegetables by A Mind Full Mom
Snacks
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
Dessert
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
Beverage
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
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