Raspberries

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Use frozen berries in pies, tarts, cobblers and muffins. Sprinkle over hot cereal, stir into yogurt or make a quick raspberry spread by mixing 2 tablespoons crushed berries with 1/3 cup soft margarine and 1/2 teaspoon cinnamon. Cook them into puddings and sauces, or make jam during winter after garden chores have died down.

For a quick and delicious jam, add 1 cup frozen raspberries and Y cup sugar in a saucepan, bring to a boil and cook for five minutes. Pour berry mixture into a blender and process for 15 seconds or until thick. For more fruit flavor and fewer calories, why not make a low-sugar or no-sugar jam? Pomona's Universal Pectin, available in supermarkets or natural food stores, makes it simple with easy-to-follow, instructions and recipes.

Raspberry-Surplus Salsa

Easy to make, this recipe is a wonderful way to preserve fresh raspberries as a ready-made fruit salsa you freeze now and serve later. It's great for dipping, as a condiment for barbecue, or as a topping for baked or grilled chicken, turkey, fish and pork.

This salsa also does double-duty as a sauce to serve over sweet potatoes, squash or rice.

4 cups fresh raspberries 1/2 cup chopped sweet or red onion 1 garlic clove, minced 1 to 2 serrano peppers, seeded and minced 1 to 2 jalapeno peppers, seeded and minced 1 red or orange bell pepper, cored and diced 1/3 cup fresh lime juice 1/3 c up chopped fresh basil 1 teaspoon sugar (optional) 1/2 teaspoon salt (optional) 1/2 teaspoon ginger (optional)

In a medium-sized bowl, mix raspberries together with remaining ingredients. Leave raspberries whole for a chunkier salsa, or mash raspberries lightly with a fork before adding other ingredients.

Let stand for one hour to blend flavors. Depending on use, freeze remaining salsa in 1/2 to 1 cup portions. Makes about 5 cups.

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