Some More Raspberry Recipes

After gorging on the cheesecake over the
weekend (and of course sharing it with family & friends), I thought I’d
post something a bit ‘lighter’! As promised in my earlier post, here is a
recipe for Raspberry and Cilantro Salsa. I used some of the leftover
berries to make a delicious Raspberry Compote, which went very
well with the cheesecake and I also made a breakfast of it by
slathering it on toast. Both recipes are quite easy to make, so have a go!
Raspberry and Cilantro Salsa
This salsa is a lovely combination of sweet,
spicy and tart flavours and goes well with chips. It can also be used to
garnish grilled meats.
You’ll need:
  • 1 cup Raspberries
  • A handful of Cilantro, chopped
  • 1 medium Onion, chopped
  • 1-2 cloves of Garlic, chopped
  • Juice of ½ a Lemon
  • ½tsp roasted Cumin Powder (optional)
  • 1-2 Jalapeno Peppers, chopped (optional)
  • Salt, pepper & sugar to taste


How to:
  • Combine all the ingredients in a bowl.
  • Gently mash with a whisk or a spoon to release
    the berry juices. Leave some of the raspberries intact.
  • Chill for an hour. Adjust the seasonings and
    serve with tortilla chips.


Raspberry Compote
This makes a great topping on cakes, ice
creams and other desserts. It can also be used as a relish with barbecued
meats. The cinnamon stick is optional but I suggest you add it as it mellows the tartness of the raspberries. If you want seedless compote, crush the raspberries and pass them through a sieve.
You’ll need:
  • 1 cup Raspberries (or a cup of sieved pulp)
  • ½ cup Sugar
  • Juice of ½ a Lemon
  • 1 stick of Cinnamon


How to:
  • Combine all the ingredients in a
    heavy-bottomed saucepan.
  • Bring it to a quick boil while stirring
  • Lower the heat to a gentle simmer and allow
    the sugar to dissolve and the compote to thicken.
  • Cool completely. Remove the cinnamon stick.
  • Store the compote in an airtight container in
    the refrigerator. It will keep for a week or two (if it isn’t polished off
    before that!)



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