Candied raspberries
Nunya Bidnits
I'm trying an experiment to make candied raspberries. The cooking process
for doing this to citrus peels and slices has not been good to me. I've been
told that some fruits can be "sugar cured" for want of a better term,
meaning you just bury them in sugar and let the sugar dehydrate and replace
the water in the raspberries.
Comments?
Can this be done for citrus as well? Or am I just nuts? How long should it
take?
I've got some already buried in sugar (standard white cane sugar). Should
they be in the fridge for this process or would it matter?
They are organic frozen raspberries.
I guess if this doesn't work I've always got some raspberry flavored sugar
to work with. ;-)
MartyB
atec77
just as y0u would salt lemons
I have my doubts about frozen
--
X-No-Archive: Yes
Wayne Boatwright
Raspberries are delicate. If you're working with frozen berries, I
suspect they'll turn to mush. Having said that, I imagine it might
work with fresh berries.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Nunya Bidnits
Wayne Boatwright <waynebo...@xgmail.com> wrote:
> On Tue 28 Sep 2010 07:10:53p, Nunya Bidnits told us...
>
>>
>> I'm trying an experiment to make candied raspberries. The cooking
>> process for doing this to citrus peels and slices has not been
>> good to me. I've been told that some fruits can be "sugar cured"
>> for want of a better term, meaning you just bury them in sugar and
>> let the sugar dehydrate and replace the water in the raspberries.
>>
>> Comments?
>>
>> Can this be done for citrus as well? Or am I just nuts? How long
>> should it take?
>>
>> I've got some already buried in sugar (standard white cane sugar).
>> Should they be in the fridge for this process or would it matter?
>>
>> They are organic frozen raspberries.
>>
>> I guess if this doesn't work I've always got some raspberry
>> flavored sugar to work with. ;-)
>>
>> MartyB
>>
>>
>>
>
> Raspberries are delicate. If you're working with frozen berries, I
> suspect they'll turn to mush. Having said that, I imagine it might
> work with fresh berries.
It appears you are correct about the frozen. I've got some real pretty red
sugar though. Fresh rasperries are so crappy right now that it might not be
worth the hassle. I opened a couple of those clamshell packs at the store
yesterday, turned it upside down first so I could see the berries on the
bottom. Sure enough, there was already mold on the bottom berries.
Crap.
MartyB
--
-
Wayne Boatwright
You could boil that "pretty red sugar" down to a syrup and use it on
pancakes or ice cream. Very tasty.
I bought fresh strawberries last week because I had a taste for
shortcake. The berries on the top and the bottom looked really good.
The berries in the middle was half rotten. Ugh!
Nunya Bidnits
Already done. It's delicious. I also tried to turn out some raspberry hard
candy but unfortunately I overcooked it slightly and lost the color to
caramelization. I'm not at all skilled on the candy stage tests.
MartyB
Nunya Bidnits
Melba's Jammin' <barbsc...@earthlink.net> wrote:
> In article <i7u77k$2tv$1...@news.eternal-september.org>,
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote:
>> I've got some already buried in sugar (standard white cane sugar).
>> Should they be in the fridge for this process or would it matter?
>>
>> They are organic frozen raspberries.
>>
>> I guess if this doesn't work I've always got some raspberry flavored
>> sugar to work with. ;-)
>>
>> MartyB
>
> thaw and exude lots of liquid.
>
> What's a candied raspberry? Raspberries are so tender, once they're
> wet you just look at them and they about fall apart. About the only
> way to have them maintain shape (and that's a dicey proposition at
> best) is to use slightly underripe berries.
And that's the answer I was looking for. It's just not a good idea, fresh or
frozen. I do have some real tasty syrup though!
MartyB
Christine Dabney
<nunyab...@eternal-september.invalid> wrote:
>I'm not at all skilled on the candy stage tests.
That's where a good candy thermometer comes into play. ;)
I have an instant read thermometer that can also be used for candy and
higher temps. Once I found out the temp at which a custard mixture
turns into custard (except for here in NM) it became extremely easy to
make a custard, say for an ice cream. Takes the guesswork out of the
whole process... ;) :Probably does the same thing for candy making as
well.
Christine
--
http://nightstirrings.blogspot.com
Jean B.
Odd idea. I wonder whether one would have better luck starting
with some sort of dried raspberry???
--
Jean B.
Nunya Bidnits
I think after experimentation that would have to be the answer. They are
just too willing to surrender moisture, even when fresh, which is also why
they go bad so fast. At some point I'll probably stick some in a dehydrator
and run them partially through and then see if there is a way to do it.
MartyB
Jean B.
--
Jean B.