We have a lot of raspberries, even in the worst year in memory for any kind of produce. They are soft – almost too fragile to pick – and seem to progress from hard pink to overripe in a matter of hours, but there are plenty of them. I’m sure part of the reason is that I have two hives of local pollinators who managed to get the job done even through near constant rain and below-average temperatures.
Today I went out immediately after work and picked about 2 C before the rain caught me out. I actually heard the wall of water rushing through the trees, but didn’t make it to the house before I was soaked through and the bowl of berries was wet. I didn’t have enough for a batch of jam, so I mixed in some blueberries and made:
Martha Louise Miller Barnard Synder’s Berry Delight
1/4 C butter, 1/4 C flour, 3/4 C brown sugar, 1 C white sugar, 2 Tbs lemon juice, 1/4 tsp. salt, 4 C berries (divided) Adjust the proportions up or down for the amount of berries you have on hand, and feel free to add a dash of allspice or cinnamon.
Put all the ingredients except 2 C of the berries in a heavy bottomed sauce pan. I put all the ingredients in first and the berries on top, but I remember my mother and grandmother putting the berries in first. Cook, stirring often, until everything is melted together and the sauce is bubbling. Let it simmer for 3 – 6 minutes, depending on how thick you like your sauce. Empty the sauce into a serving bowl and let it cool slightly, about 10 minutes. Stir in the reserved berries and serve warm, over vanilla ice cream. Or use as pie filling in a baked crust, or just eat with a soup spoon over the kitchen counter.
My Grandmother (Martha Louise) had a house on a hill in New Hampshire where we spent summers picking blueberries into peanut butter tins, collecting the brass casings from .22 ammunition and swimming in Newfound Lake. The mothers stayed up late doing laundry on the wringer washer and making pots of Blueberry Delight, which is also very, very good with raspberries.