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Have a bounty of blackberries but not enough mouths to eat them all before they go bad? I've got the perfect solution — my easy blackberry mush that transfor.
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Place sugar on a shallow plate. Run the lime wedge around the edge of your glasses, then invert each glass into the plate to create a sugared rim. In a cocktail shaker or large glass jar (I use a mason jar), add blackberries, mint, lime juice and simple syrup. Smash together using a muddler (or bottom of a wooden spoon).
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Blackberry Mush, Ingredients: 1 quart very ripe blackberries, White sugar, Flour, , Submitted: Apr 17, 2010, Last Visit: Dec 31, 1969
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Steps: In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes., Meanwhile, in a bowl, combine the flour, baking powder, nutmeg and remaining sugar and salt.
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Fold - Whip the heavy cream in a separate mixing bowl with vanilla extract until stiff peaks form. Gently fold the whipped cream into the blackberry mixture until well combined. Add the vanilla extract and a pinch of salt, and gently fold until fully incorporated. 1 cup Heavy cream, 1 tsp Pure vanilla extract.
Blackberry Mush Recipe
This easy blackberry mush is the perfect way to use up extra berries while enjoying a taste of summer well after the season ends. Growing up in the South, my grandmother always had some fruit mush concoction simmering on the stove.
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I've got the perfect solution — my easy Blackberry Mush that transforms extra berries and stale biscuits into a delicious low-key dessert! Just cook the berries with Dixie Crystals sugar until soft, then add day-old biscuits and let them soak up the juices.
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Put the fruit in a saucepan. Add sugar, cornstarch, and water, and mash to a pulp. Simmer or boil, uncovered, to reduce moisture. Serve hot over ice cream, or cold as jam.
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Place blackberry mush into a fine strainer and use a wooden spoon to help push the juice through the strainer; Once strained, add all ingredients to a pan and mix; Bring to a simmer; Simmer and mix for a minimum of 15 minutes; Remove from heat and set aside; Preheat grill to 450° degrees Fahrenheit, making sure to have a direct heat zone and.
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Directions: Combine berries and 1 cup water in saucepan. Bring to a boil then reduce heat to a simmer and cook for 10 minutes. Meanwhile, combine corn starch and 1/3 cup water until smooth. Stir corn starch/water mixture in to berries and stir until thickened. Remove from heat. Add sugar and mixture until smooth. Pour into 1 quart dish and cool.
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Meanwhile, in a bowl, combine the flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls into 6 mounds onto hot blackberry mixture; cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon into serving dishes.
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Put the berries through a strainer to remove the seeds. Mix the sugar and flour, and stir into the blackberry mixture. Return to the heat, bring to a boil, and cook, stirring constantly, until thickened. Add the lemon juice. Pour into individual dessert dishes and chill. Serve with cream to pour over each serving. MAKES 6 TO 8 SERVINGS
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This easy blackberry mush is the perfect way to use up extra berries while enjoying a taste of summer well after the season ends. Growing up in the South, my grandmother always had some kind of fruit mush concoction simmering on the stove. Whether it was peaches, berries, or whatever was in season, the sweet and comforting smell would fill the.
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MAKE THE MOJITO. To serving glass, add torn mint leaves and muddle lightly, about 6 turns with the muddler. This step is optional. Add blackberry simple syrup, ice, lime juice and rum. Stir together to combine. Top drink off with club soda and garnish with a lime slice, blackberry or two, and sprig of mint.
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Blackberry Mush Ingredients 1 quart blackberries 1 pint water 1 tablespoon cornstarch Directions Stew the blackberries in water until well done, add sugar to taste, thicken with cornstarch dissolved in a little cold water. Boil a few minutes after adding cornstarch. When cool, flavor with vanilla. To be eaten cold with cream.
