Berry Good Eats Recipe Book
Elevate your kitchen this summer with Berry Good Eats, a lovingly crafted collection of recipes celebrating nature's sweetest gems—berries! Perfect for bakers, jam-makers, and berry-lovers alike.
Storing Whole, Fresh Strawberries
Don’t pre-wash your strawberries! Wait to wash strawberries until just before eating. Washing adds moisture and causes the berries to spoil more rapidly.
Leave the stems on your strawberries. An intact stem protects the berry's interior and prolongs shelf life.
Add a dry, clean paper towel to the bottom of the container. The paper towel absorbs moisture and helps keep the berries dry.
Store strawberries in a single layer. Strawberries are delicate and will stay fresher longer when not crushed by layers of berries.
Freezing Whole, Fresh Strawberries
Wash, cap, and drain whole berries. Allow berries to fully dry.
Spread berries in a single layer on a baking sheet. A single layer helps to avoid the berries sticking together.
Place the baking sheet in the freezer until the berries are solid. It typically takes an hour or two for berries to become solid.
Transfer strawberries into a freezer bag or an airlock container. When transferring berries, press out as much air as possible.
Use frozen strawberries for up to a year.
Thawing Frozen Berries
Thaw frozen strawberries in an unopened container. Consume berries slightly thawed with a few ice crystals remaining. The expansion of frozen water in the berry ruptures the cell walls, causing the berry to soften when thawed. Refrigerate thawed fruit promptly as flavor, texture, and appearance deteriorate at room temperature.
A microwave can be used to thaw strawberries, but be careful not to cook the fruit! Empty the berries into a microwave-safe dish and set on “defrost” for 3–4 minutes. Check the fruit and defrost for another few minutes if necessary.
Recipe Ingredients Key
c: Cup
qt: Quart
tbsp: Tablespoon
tsp: Teaspoon
Mason Jar Magic Jam
Ingredients and Tools:
4 c sugar
2 tbsp lemon juice
6- or 8-qt saucepan
1 pouch Certo fruit pectin
2 c strawberries*
2 c raspberries*
Large metal spoon
Sterilized jars, lids, and bands
Damp cloth
Canner rack or large saucepan
*Can substitute for 4 cups of strawberries or raspberries
Directions:
Prepare fruit: clean, hull, and crush 1 quart of berries. Add berries, lemon juice, and sugar into a 6- or 8-qt saucepan and stir (note: saucepan must be less than ⅓ full to allow a full boil). Bring to a full rolling boil over high heat and boil for 1 minute, stirring constantly. Remove from heat and stir in Certo fruit pectin. Quickly skim off the foam with a large metal spoon and immediately ladle into hot sterilized jars, leaving a ¼-inch space at the top. With a damp cloth, wipe jar rims and threads clean. Cover jars with hot lids and tighten bands firmly—carefully set jars on a canner rack or a large saucepan of boiling water. Water should cover jars by 1 to 2 inches. Cover the canner and return to boiling water. Boil for 5 minutes. Jar lids should be slightly concave or remain so when pressed. Remove bands from jars—store jam in a cool, dry place.
Rhuberry Crunch
Ingredients and Tools:
Crust:
Nonstick cooking spray
9x9-inch square pan
1 c flour
¾ c oatmeal
1 c brown sugar
½ c butter, melted
1 tsp cinnamon
Large bowl
Filling:
1 c sugar
1 c water
2 tbsp cornstarch
1 tsp vanilla extract
Saucepan
2 ½ c diced rhubarb*
1 ½ c strawberries*
*Use fresh or frozen!
Directions:
Preheat oven to 350°F. Prepare a 9x9-inch square pan with nonstick cooking spray. Crust: Add flour, oatmeal, brown sugar, butter, and cinnamon in a large bowl and mix until crumbly. Press half of the mixture into the prepared pan. Layer rhubarb and strawberries over the crust; set aside. Filling: Mix sugar, water, and cornstarch in a saucepan. Cook and stir over medium heat until thick and clear. Add vanilla and stir until well blended. Pour over the fruit mixture. Top with the remaining half of the crumbs. Bake for 50–60 minutes. Remove from the oven and wait until cool to cut into squares.
Strawberry Fields Pie-ever
Ingredients and Tools:
Crust:
1 c biscuit mix
¼ c butter softened
2 tbsp water, boiling
Bowl
9-inch pie pan
Filling:
6 c fresh strawberries
¾ c sugar
2 ½ tbsp cornstarch
¼ tsp salt
½ c water
Saucepan
Directions:
Crust: Combine biscuit mix and butter. Stir in water, mixing well. Press dough into pie pan. Bake for 8–10 minutes at 400°F. Allow the crust to cool before filling. Filling: Clean and hull strawberries. Separate and mash 1 cup of strawberries. In a saucepan, combine sugar, cornstarch, salt, and water. Cook over low heat until thickened, about 10–15 minutes. Stir in the mashed fruit. While the liquid is cooking, place the remaining whole berries in the baked pie shell, distributing them evenly. Pour the glaze over the berries to coat, lifting as needed to ensure a good coating. Chill the pie in the refrigerator for at least 4 hours before enjoying it.
Honey Bee Frozen Bites
Ingredients and Tools:
1 qt frozen vanilla yogurt
Large bowl
3 c sliced fresh strawberries
2 tbsp of honey
18 graham cracker squares, halved
8-inch square pan
Directions:
Soften frozen yogurt by placing it in a large bowl and stirring with a spoon; do not let it melt. Fold in strawberries and honey. Arrange 9 of the graham crackers in an 8-inch square pan. Spread yogurt-strawberry mixture over crackers. Cover with the remaining 9 crackers to make sandwiches. Freeze until firm. Cut into 9 squares and serve.
Sweetheart Sauce
Ingredients and Tools:
1 c strawberries, halved
½ c blueberries
½ c raspberries
½ c blackberries
2 sprigs of fresh thyme
¼ c Pinot Noir*
2 tbsp brown sugar
1 tbsp fresh lemon juice
1 tsp balsamic vinegar
1 tsp fresh lemon zest
Pinch of sea salt
Saucepan
*the alcohol in the wine cooks off
Directions:
Combine all ingredients in a saucepan and cook on medium heat. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and the berries soften. Remove thyme sprigs and allow the sauce to cool slightly. Serve warm or chilled.
Pairing Ideas:
- Spoon sauce over a shortcake
- Add sauce to a charcuterie board
- Drizzle sauce over vanilla ice cream or yogurt
- Serve sauce with seared duck or pork tenderloin
Toast of the Town
Ingredients and Tools:
2 tbsp cream cheese
2 slices of sourdough bread
1 c fresh strawberries, sliced
Bowl
1 egg
2 tbsp milk
Whisk
Frying pan
1 tbsp butter
Optional:
Sweetheart Sauce (see recipe above)
Directions:
Spread cream cheese evenly on one side of a piece of bread. Top with sliced berries, making a complete blanket over the spread. Spread cream cheese evenly on one side of the other piece of bread and put the two slices together, with the cream cheese and strawberries facing in. In a bowl, beat egg and milk. In a frying pan, melt butter over medium-high. Dip the sandwich in the egg mixture and fry until both sides are golden.
Optional: Top with Sweetheart Sauce before serving.
The Boozy Berrita (Serves 4)
Disclaimer: This recipe includes alcohol and is intended for individuals 21 years of age or older. Alcohol consumption by minors is illegal and harmful. If you are pregnant, planning to become pregnant, or breastfeeding, it is recommended to avoid all alcohol consumption. Please consume responsibly.
Ingredients and Tools:
1 ½ c mixed berries
12 oz silver tequila
4 oz fresh lime juice
2 oz fresh orange juice
2 oz curaçao
1 oz agave syrup
Lime, wedged (garnish)
Tajin (garnish)
Ice
Glasses
Blender
Directions:
Rub lime wedges around the rims of your glasses and dip glasses in Tajin. Keep the lime wedges for garnish. Combine all ingredients in a blender and blend until smooth. Fill glasses with the frozen creation and add lime garnish. Enjoy responsibly.
Optional: If you prefer a smoother sip, blend the berries and juices first and strain the mixture through a fine mesh sieve to remove seeds. Then add the remaining ingredients and blend until smooth.
