Blackberry recipes

[seeker]

Anyody got anything unusual to do with blackberries? Preferably freezable? We live near the best blackberry patch in the world and I hate to see them wasted!

Ah - was just about to start this thread myself!

Yesterday we found and picked loads and loads but I don't want to make Jam or loads of apple and blackberry puds (obviously I will if nothing else takes my fancy though as they will not be wasted) - any other ideas folks?

Me and dh have picked over 10lbs in the last couple of weeks and most of them have been eaten raw with yogurt.
Now thinking that blackberry wine might be worth a try. Haven't ever made wine before so I'm going to freeze a load while I find out all about it and buy the equipment ,but it looks pretty simple .You have to be patient because its best left for a year before you drink it.
I have heard of people making chutney out of blackberries but no personal experience

Emily, there isn't a wine in existence that would be safe for a year in my house!

I was wondering whether (as is the case with most soft fruits) blackberries would freeze successfully raw?

Blackberry fool is quite nice so I've heard. I think I might have a go at ice cream.

They freeze well. If you don't want them to stick together freeze them in a single layer on baking trays and then transfer to bags.

Thank you RBH - very useful. I do a similar thing with lemons for parties, slice and freeze on trays then transfer to bags for lovely gin and tonics!!

I freeze blackberries for adding in to crumbles throughout winter. I've also made this cake. It's nice but can go a bit suggy in the middle.

That sounds lovely, might have a go at that later!

What a brilliant idea for lemons Wisteria! I buy the unwaxed organic ones and one always goes mouldy before I use it but will be freezing them from now on!

I've made three crumbles this morning - one for us, one for my mum and one for a neighbour. I'm going to make some jelly. I always freeze soem and make blackberry muffins for breakfast on cold winter mornings. Does anybody know any savoury recipes? I've cooked them with venison before, but any other ideas?

We've got loads frozen ready to make blackberry wine when we have more time.
I've made some delicious blackberry lemon curd too. Let me know if you'd like the recipe, it's really easy.

Blackberry muffin recipe please!!??

and curd too please

Blackberry Muffins

400g/14oz plain flour
175g/6oz caster sugar
1 tbsp baking powder
finely grated zest of 1 orange
2.5g/½ tsp salt
284ml/10fl oz carton buttermilk or yoghurt and milk mixed
2 eggs, beaten
85g/3oz butter, melted
250g/9oz frozen blackberries

Method

1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin tin.
2. In a large bowl, combine the flour, sugar, baking powder, orange zest and salt. In a separate bowl, mix together the buttermilk, eggs and butter.
3. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir until the ingredients are just combined and the mixture is quite stiff, but be careful not to overmix.
4. Lightly fold in the blackberries, then spoon the mixture into the tins to fill the holes generously.
5. Bake for 15-18 minutes until risen and pale golden on top. Leave to cool in the tin for a few minutes, as the muffins are quite delicate when hot. To turn out, run a palette knife around the edge of the muffins and carefully transfer to a wire rack to cool. Best eaten the same day.

Blackberry and Lemon Curd

150g blackberries (if using frozen, defrost and thoroughly pat dry)
100g unsalted butter diced
200g golden granulated sugar
grated zest 3 unwaxed lemons
175ml freshly squeezed lemon juice
3 large free range eggs beaten

Puree blkbies in food processor or blender
place the butter,sugar,lemonzest and juice in microwavable bowl and cook uncovered on high for 4-5 mins, stirring once until butter melted and sugar dissolved. Remove and cool for a couple of minutes. Place a plastic sieve over the bowl, push the eggs and blackberry puree through it. Stir the mixture well then return to the microwave and cook for 5-6 minutes. Remove every minute and whisk madly, otherwise it will scramble. It should have the consistancy of lightly whipped cream, which will firm up on cooling. Spoon into 2 350g sterilized jars. Cover when completly cold and refrigerate for up to 4 weeks.

It's great in chocolate cakes or drizzled on pancakes. I mixed it with creme fraiche for a delicious cake filling (2 heaped tablespoons to 200g creme fr.)

Mwah!

Thank you very much - was expecting a link not typing!! You're both very kind xx