Berry Puree Recipes

Steps:

• In a blender, puree raspberries or strawberries and sugar until smooth. Strain mixture through a fine-mesh sieve; discard solids.

Steps:

• Cook 2 cups sugar with 1 cup water in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. For peach puree: Thaw a 16-ounce bag of frozen peaches, then puree in a blender with 1 teaspoon grated orange zest and 1/2 cup of the sugar syrup. Strain through a fine-mesh strainer and transfer to a bottle or jar. For strawberry or blueberry puree: Thaw a 16-ounce bag of frozen berries, then puree in a blender with 1/3 cup of the sugar syrup. Strain and store in a bottle or jar. Refrigerate purees until ready to use.

Steps:

• Combine strawberries, sugar, and lemon juice in a blender (such as Vitamix®); blend until smooth. Store in the refrigerator in a sealed container or freeze.

Steps:

• Place the berries in a food processor. Using a sharp knife, remove the rind of the orange (avoiding the bitter pith). Mince the rind and set aside. Squeeze the juice of the orange into the food processor and blend briefly, until the mixture is combined but still somewhat chunky. Pour the puree into a glass container (it will stain plastic and pick up an unpleasant odor) and stir in the minced orange rind and the cinnamon. If the puree is too tart, add sugar to taste or to conscience. Serve with healthy hot cakes.

Steps:

• Puree berries and sugar in processor. Strain through fine sieve; discard seeds. (Can be made 1 day ahead. Cover; chill.)