July 27, 2013
Loretta's wineberries were already at the beginning of fruiting on July 7. I rushed to check my regular places - but no, as I expected, wineberries in NJ were late this year.
I picked 1st time on July 21, 2nd time today, and still tried for a third time July 31 (nope - still a few berries on the shrubs, but most of them over-ripe).
use any pie crust
line 9 inch pie pan with crust
pour 550 grams berries into it
mix 2/3 cup sugar, 1/8 cup plus 1 tbsp flour, dash salt
sprinkle over berries
cover with crust; seal, make slits; bake
came out too liquidy, but delicious
(flour is felt; I should not increase flour in attempt to get a thicker filling. Maybe try larger holes in the cover crust?)
that's the best way to bake wineberries!
lightly oil the pan
fill with wineberries 1.5 to 3cm deep
cover with crisp topping
bake until topping is light brown and crisp and the berries are bubbling
recipe for my jam maker (Ball® FreshTECH Automatic Jam & Jelly Maker)
quantities somewhere between their regular and lower-sugar version for berry jam:
675 gram (3 cups) wineberries, crushed
550 g (2.5 cups) sugar
3 tbsp pectin
1/4 tsp margarine or butter
Claus loves it! I agree that it is good. BUT: very sweet; very thick.
try to reduce volume of pectin.
other favorite wineberry deserts:
mixed cake - variation on Dalia's mixed sour cream cake
bread pudding with wineberries (Moosewood cookbook)