Type what you have

Ingredients

• ✓ raspberry
• vegetable broth
• raspberry jam
• red wine vinegar
• lamb leg
• rosemary

Instructions

1. 1 In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
2. 2 Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
4. 4 Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
5. 5 While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

By Emma Officer

Ingredients

• ✓ raspberry
• spinach
• strawberry
• blueberry
• goat cheese
• almond
• raspberry vinaigrette dressing

Instructions

1. 1 Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
2. 2 Drizzle salad with raspberry vinaigrette to serve.

By Rebekah Rose Hills

Ingredients

• ✓ raspberry
• confectioners' sugar
• orange juice
• gelatin
• heavy cream
• vanilla sugar
• lemon juice

Instructions

1. 1 Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
2. 2 Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
3. 3 Remove from the stove, allow to cool slightly, then mix with raspberry purée.
4. 4 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry purée. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with the reserved raspberries.

By sanne

Ingredients

• ✓ raspberry
• green leaf lettuce
• salmon
• blackberry
• strawberry
• honey mustard dressing

Instructions

1. 1 Gently toss lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl to combine.
2. 2 Drizzle salad with dressing; gently toss to coat.

By SunnyDaysNora

Ingredients

• ✓ raspberry
• sweet onion
• cilantro
• lime juice
• jalapeno pepper
• garlic
• white sugar

Instructions

1. 1 Combine raspberries, onion, cilantro, lime juice, jalapeño, garlic, and white sugar in a bowl. Cover the bowl; chill in the refrigerator before serving, at least 1 hour.

By Karen Naranjo

Ingredients

• ✓ raspberry
• olive oil
• balsamic vinegar
• garlic
• dijon mustard
• salt
• black pepper
• peach
• avocado oil
• spinach
• almond

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
3. 3 Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
4. 4 Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.

By Bibi

Ingredients

• ✓ raspberry
• duck breast
• salt
• cinnamon
• demerara sugar
• red wine
• creme de cassis liqueur
• cornstarch

Instructions

1. 1 Preheat the oven to broil. Score duck breasts through the skin and fat, but not into the meat.
2. 2 Heat a large heavy skillet over medium-high heat. Place duck breasts skin side down and cook until the fat renders and the skin is browned, about 10 minutes. Drain most of the fat from the pan. Return duck to the skillet, skin side up, and cook until firm and nearly cooked through, about 10 minutes more. Transfer duck breasts to a baking sheet. Mix sea salt, cinnamon, and demerara sugar in a small bowl; sprinkle evenly over the duck skin.
3. 3 Whisk red wine, crème de cassis, and cornstarch in a small bowl until smooth. Pour into the skillet and simmer until thickened, about 3 minutes, stirring constantly. Add raspberries and simmer until heated through, about 1 minute.
4. 4 Broil duck breasts, skin side up, until the sugar begins to caramelize, about 1 minute. Slice duck thinly across the grain. Spoon raspberry sauce over the top and serve warm.

By Wynne

Ingredients

• ✓ raspberry
• blackberry
• blueberry
• peach
• uncured smoked ham
• salad green
• canola oil
• black pepper
• salt
• parsley
• dill
• lemon juice
• garlic
• dijon mustard
• honey
• green onion
• mayonnaise
• champagne vinegar

Instructions

1. 1 To make the dressing, combine the vinegar, mayonnaise, green onion, honey, Dijon mustard, garlic, lemon juice, dill, parsley, salt, and pepper in a blender or food processor with a metal blade. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Set aside when complete.
2. 2 Place mixed greens into a large salad bowl, top with dressing and remaining ingredients, and serve.

By Boar's Head

Ingredients

• ✓ raspberry
• ✓ raspberry
• angel food cake
• water
• raspberry gelatin mix
• water
• milk
• instant vanilla pudding mix
• cherry gelatin mix
• cherry
• strawberry gelatin mix
• strawberry
• whipped topping
• cherry
• strawberry

Instructions

1. 1 Place cake cubes in the bottom of a trifle bowl. Combine 1 cup boiling water and raspberry gelatin mix in a large measuring cup until gelatin is dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top; chill trifle in the refrigerator until gelatin sets, about 45 minutes.
2. 2 Whisk 2 cups cold milk and 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over raspberries in the trifle bowl; chill trifle in the refrigerator until pudding sets, about 45 minutes more.
3. 3 Combine 1 cup boiling water and cherry gelatin mix in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin mixture over pudding in the trifle bowl; spread cherries over top. Chill trifle in the refrigerator until gelatin sets, about 45 minutes more.
4. 4 Whisk remaining 2 cups cold milk and remaining 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over cherries in the trifle bowl; chill in the refrigerator until pudding sets, about 45 minutes more.
5. 5 Combine remaining 1 cup boiling water and strawberry gelatin mix together in a large measuring cup; stir in remaining 1 cup cold water. Pour strawberry gelatin mixture over pudding in the trifle bowl; spread strawberries over top. Chill trifle in the refrigerator until trifle completely set, about 1 hour more.
6. 6 Spread whipped topping over trifle; garnish top with reserved berries.

By Phoebe

Ingredients

• ✓ raspberry
• ginger ale
• water
• lemon
• lemon zest
• ginger
• white sugar
• salmon
• olive oil
• sea salt
• black pepper
• lemon zest

Instructions

1. 1 Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.
4. 4 Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.

By Dean Cannon

Ingredients

• ✓ raspberry
• chicken breast
• brie cheese
• green onion
• garlic
• pecan
• egg
• water
• white sugar
• water
• salt
• pepper
• olive oil

Instructions

1. 1 Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
2. 2 Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
3. 3 Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
4. 4 To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
5. 5 Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve.

By Rebecca Swift

Ingredients

• ✓ raspberry
• ✓ raspberry
• cranberry
• walnut
• blackberry
• strawberry
• blueberry
• arugula
• olive oil
• black pepper
• salt
• honey
• lemon juice
• olive oil
• black pepper
• himalayan pink salt
• lemon juice
• honey
• balsamic vinegar
• blueberry

Instructions

1. 1 Place ½ cup frozen blueberries, ½ cup frozen raspberries, balsamic vinegar, 2 tablespoons honey, and 1 tablespoon lemon juice in a blender; season with salt and black pepper. Blend vinaigrette for at least 1 minute. Pour in ½ cup olive oil in a slow, steady stream while the blender is running; blend until smooth and emulsified, 10 to 15 seconds. Set vinaigrette aside.
2. 2 Whisk 2 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon salt, and 1 teaspoon black pepper together in a large bowl until combined; drizzle in 2 tablespoons olive oil, whisking rapidly until smooth. Add arugula, ½ cup fresh blueberries, strawberries, blackberries, and ¼ cup fresh raspberries, walnuts, and cranberries to the bowl; toss to coat with lemon juice mixture.
3. 3 Divide salad among four serving bowls; drizzle with vinaigrette.

By Tierra_Beloved

Ingredients

• ✓ raspberry
• white sugar
• lemon juice

Instructions

1. 1 Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
2. 2 Strain mixture using a fine mesh strainer to remove seeds and get a smoother consistency. Refrigerate until ready to use.

By France Cevallos

Ingredients

• ✓ raspberry
• white sugar
• water
• cranberry
• cherry juice
• lime juice
• orange juice concentrate

Instructions

1. 1 Bring sugar and water to a boil in a saucepan over medium heat until sugar dissolves. Stir in cranberries; cook 5 minutes. Add raspberries; simmer until raspberries soften and cranberries pop, about 5 minutes more.
2. 2 Strain mixture through a sieve; discard solids. Refrigerate cranberry-raspberry liquid for 2 hours.
3. 3 Stir cherry juice, lime juice, and orange juice concentrate into chilled mixture.
4. 4 Pour fruit juice mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 2 hours. Remove from the freezer 10 minutes before serving.

By larkspur

Ingredients

• ✓ raspberry
• confectioners' sugar
• coconut flour
• egg white
• white sugar
• butter
• confectioners sugar
• heavy cream

Instructions

1. 1 Sift confectioners' sugar into a medium bowl. Sift in coconut flour.
2. 2 Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.
3. 3 Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.
4. 4 Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.
5. 5 Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.
6. 6 Preheat the oven to 300 degrees F (150 degrees C).
7. 7 Bake in the preheated oven until tops are firm, 15 to 20 minutes.
8. 8 Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
9. 9 Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.
10. 10 Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.

By Alex Michakis

Ingredients

• ✓ raspberry
• white sugar
• lemon juice
• water
• balsamic vinegar
• white sugar
• water
• lemon juice
• vanilla bean
• peach
• vanilla ice cream
• almond

Instructions

1. 1 Gather all ingredients.
2. 2 Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes.
3. 3 Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
4. 4 Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
5. 5 Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup.
6. 6 Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
7. 7 Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.

By John Mitzewich

Ingredients

• ✓ raspberry
• all-purpose flour
• white sugar
• white sugar
• egg
• butter
• milk
• milk
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour and ¼ cup plus 2 tablespoons sugar together in a bowl; whisk in eggs and butter. Whisk in ¼ cup plus 2 tablespoons milk and lemon juice until batter is smooth, about 3 minutes.
3. 3 Pour batter into a 9-inch oval or round baking dish; scatter raspberries on top.
4. 4 Bake in the preheated oven until puffy and golden, about 30 minutes. Cool, about 15 minutes. Dust with confectioners' sugar.

By Janene Yothers Groff

Ingredients

• ✓ raspberry
• butter
• white sugar
• cocoa powder
• cornstarch
• white sugar
• butter
• bread flour
• milk
• egg yolk
• egg white
• vanilla extract
• chocolate liqueur
• semisweet chocolate chip

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
2. 2 Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3. 3 Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4. 4 Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5. 5 About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6. 6 Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

By The_Tattooed_Chef

Ingredients

• ✓ raspberry
• powdered sugar
• cocoa powder
• dark chocolate chip
• heavy cream
• egg
• all-purpose flour
• kosher salt
• water
• butter
• butter
• milk
• egg yolk
• egg
• kosher salt
• cornstarch
• white sugar
• vanilla bean

Instructions

1. 1 Prepare the pastry cream: Cut vanilla bean in half crosswise, then cut a slit lengthwise down each half. Use the edge of the knife to scrape out all the seeds. Discard the pods or reserve for another use.
2. 2 Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk until well combined.
3. 3 Place over medium heat and cook, stirring constantly and scraping the bottom surface of the pan, until thick, about 10 minutes.
4. 4 Remove from the heat and whisk to release some steam. Add butter and keep stirring until melted. Pass through a fine sieve to remove any fibrous bits from the vanilla pod. Place plastic wrap directly on the surface of the pastry cream to cover and refrigerate until thoroughly chilled, at least 2 to 3 hours.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
6. 6 Combine butter, water, and salt for the pate choux in a saucepan over medium-high heat; bring to a simmer. Add flour and stir with a wooden spoon until a buttery dough forms. Continue to cook and stir until a starchy film forms on the bottom of the pan. Turn off the heat and continue stirring for 1 more minute.
7. 7 Transfer to a bowl. Add one egg and mix it in with a little dough. Once that's incorporated, mix it in with the remaining dough. Repeat with the second egg. Continue stirring until you have a very sticky dough. Use a spatula to clean off the whisk if necessary.
8. 8 Transfer the dough into a pastry bag and snip off the tip making a ½-inch opening. Pipe two 6-inch heart shapes on the prepared baking sheet. Start by making thin shapes and then pipe extra dough to make them thicker. To fine-tune the hearts, dip your fingers in water and fix any imperfections if desired.
9. 9 Bake in the center of the preheated oven until beautifully browned, about 30 minutes. Turn off the heat, leave the pastries in the oven, and prop the oven door open with a wooden spoon. Let sit until crispy and dried out, about 1 hour.
10. 10 Use a serrated knife to slice the hearts in half horizontally.
11. 11 Remove pastry cream from the refrigerator and transfer to a pastry bag. Generously pipe cream into the bottom half of each heart, then place the top halves on the cream.
12. 12 Heat cream in a saucepan until simmering.
13. 13 Place chocolate chips in a small bowl and pour hot cream over top. Let sit for 2 to 3 minutes, then whisk until chocolate has melted and ganache is thick and shiny. Let cool for about 5 minutes.
14. 14 Spoon ganache on top of each heart. Reserve any remaining ganache for another use. Refrigerate éclairs until the ganache is firm, about 15 minutes.
15. 15 Place éclairs on serving plates. Fill the center of each heart with raspberries and sift cocoa powder over top. Sift powdered sugar over just the raspberries and serve. (Each éclair is enough for two people.)

By John Mitzewich

Ingredients

• ✓ raspberry
• white sugar
• lemon juice

Instructions

1. 1 Combine raspberries, sugar, and lemon juice in a saucepan and mix well. Cover and refrigerate overnight.
2. 2 Inspect 3 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Slowly bring raspberry mixture to a boil and simmer uncovered over medium heat until the mixture is no longer liquid, 40 minutes to 1 hour. Stir every few minutes and skim off any foam with a ladle or a large spoon.
4. 4 Ladle raspberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By gartenfee

Ingredients

• ✓ raspberry
• greek yogurt
• brown sugar

Instructions

1. 1 Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

By Barbara Sauermann

Ingredients

• ✓ raspberry
• cider vinegar
• white sugar

Instructions

1. 1 Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.

By Beatrice

Ingredients

• ✓ raspberry
• cream cheese
• honey

Instructions

1. 1 Place cream cheese in a bowl and microwave at 30% power in 10 second intervals until slightly soft but not warm, approximately 20 to 30 seconds.
2. 2 Place raspberries and honey over top and lightly mash raspberries with a fork. Stir mixture until evenly combined.

By France Cevallos

Ingredients

• ✓ raspberry
• strawberry
• orange juice

Instructions

1. 1 Place frozen strawberries and raspberries into a blender, and pulse several times to break up the berries. Pour in half the orange juice with the blender running, and allow to blend until smooth and thick, about 30 seconds. If smoothie is too thick, blend in remaining orange juice. Serve immediately.

By Robyn

Ingredients

• ✓ raspberry
• white sugar
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
3. 3 Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 8 hours. Store in a cool, dark area.

By Francine Lizotte Club Foody

Ingredients

• ✓ raspberry
• white sugar
• vanilla extract

Instructions

1. 1 Combine raspberries, sugar, and vanilla in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.

By Johlene

Ingredients

• ✓ raspberry
• strawberry
• citron vodka
• lemonade

Instructions

1. 1 Place raspberries, strawberries, vodka, and lemonade into a blender. Cover, and puree until smooth. Pour into chilled glasses to serve.

By killerbroccoli

Ingredients

• ✓ raspberry
• white sugar
• egg
• butter
• lemon juice

Instructions

1. 1 Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
2. 2 Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
3. 3 Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ raspberry
• white sugar
• water
• lemon juice
• cornstarch

Instructions

1. 1 Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
2. 2 Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

By Alisa Provost

Ingredients

• ✓ raspberry
• lemon juice
• agar-agar

Instructions

1. 1 Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
2. 2 Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
3. 3 Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.

By Buckwheat Queen