Multiple Mulberry Recipes

Multiple Mulberry Recipes

Online Magazine

Multiple Mulberry Recipes

Cooking With Nana 

Multiple Mulberry Recipes

Multiple Mulberry Recipes

Multiple Mulberry Recipes
Multiple Mulberry Recipes
Multiple Mulberry Recipes

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Online Magazine

Multiple Mulberry Recipes

 By Nana (Marilyn Maggio)

Multiple Mulberry RecipesWhen my husband and I lived in Far Rockaway, NY we would go for an early morning jog through the streets down by the bay, where we would pass a vacant lot with several old mulberry trees growing on it. As soon as the leaves came out in spring, we would begin to anticipate the day the fruit would ripen on the tree so we could have an early morning snack on the run.

Mulberries do not keep very well and must be used within a few days, the sooner the better. The berries have a sugar content of about 9 per cent. Besides eating them out of hand, or serving them fresh as a dessert for supper with a little citrus juice sprinkled over them, they can be preserved and used in numerous dishes. Dried mulberries are use like raisins in cookies and muffins, while the fresh berries are part of many recipes for tarts, pies, jams, jellies, wine, and other beverages. Here are just a few possibilities.


Mulberry JAM

Wash the berries carefully, drain, and remove the caps and stems. To each pound of prepared fruit allow an equal weight sugar. Crush the berries and bring slowly to a boil, stirring constantly. Add the sugar and boil until the fruit mixture has thickened to jellylike consistency. Stir throughout the cooking. Pour into hot sterilized jars and seal. If the seeds in mulberries are objectionable, boil the fruit for a few minutes, then put through a fine sieve to remove the seeds before weighing the fruit and adding the sugar. This is a real delicacy.


Mulberry Muffins

cup shortening 5 teaspoons baking powder
1/3 cup sugar 1 teaspoon salt
2 beaten eggs 2/3 cup milk
2 cups flour cup mulberries

Preheat oven to 400 degrees. Cream shortening and sugar together. Add eggs and mix well. Sift 1 cups flout, baking powder, and salt together. Add this mixture to egg and sugar mixture alternately with milk. Sprinkle mulberries with remaining flour and stir lightly. Bake in grease muffin pans for 25 to 30 minutes.



Mulberry Mousse

3 cups sugar 6 tablespoons lemon juice
1- quarts water 3 cups heavy cream
7 cups mulberries, crushed

Boil sugar in 1 quarts water 8 minutes. Force mulberry pulp and juice through a sieve and add to syrup. Add lemon juice. Blend thoroughly. Place in a freezing tray. Stir 3 times at 30-minute intervals. Remove and fold in cream, beating 2 or 3 times if crystals are large. Return to freezing tray 2 to 3 hours longer.




Rummy Mulberries

Dissolve sugar in potent rum, cup sugar for each cup of rum used. Wash and drain mulberries and place in jars, covering with the rum sugar solution. Tightly seal and store in a dark closet for three months before using. Especially good served over ice cream.


 
 
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Multiple Mulberry Recipes