Berry Filling Recipe

Friday, May 13, 2016
I just got some wonderful fresh berries from my Blackberry and Raspberry bushes. I decided to make some berry filling that could be used in pies, topping for ice cream, added to pound cakes with whipped cream or even a filling for a turnover with puff pastry. This was a great filling I will make time and time again!




Filling Recipe :

(note I had lots of berries cut the recipe in half for less)



1 cup sugar or more if you like sweeter by taste

4 cups raspberries

3 cups blackberries (you can use blueberries also if you want triple berries I would do 3 cups red 2 cups black and 1 cup blue )

3 tablespoons cornstarch

2 tablespoons quick cooking tapioca

1/4 teaspoon each salt and cinnamon

1 tablespoon butter

water if needed



Puree 1 cup berries combined or just the raspberries set aside.

In a medium saucepan add the puree, cornstarch and tapioca. Place on medium heat. When it starts to boil add the sugar until dissolved and starts to thicken it's just a few minutes. Add the salt, cinnamon and butter. Fold in the berries gently. If too thick add a little water.



Use on cakes, cheesecake topping, two crusted pies on ice cream, tarts, cookies, turnovers or anything else you like.




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