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Raspberries, ground with sugar, are an ideal preparation for the winter. It not only preserves all the useful vitamins and minerals, but also an enchanting aroma coupled with a bright taste. To prevent your workpiece from fermenting, add a little more sugar than the raspberries themselves and be sure to form a sugar "flap" over the grated mass in containers - this will protect the delicacy from air ingress.

  • General \ asset cooking time: 25 minutes \ 15 minutes
  • Servings Per Container: 6 Servings
  • Calories (100g): 242 kcal
  • Cost: average cost

How to cook raspberries, grated with sugar

  • Raspberries - 400 g
  • Sugar - 500 g

Preparation:

  • Prepare the ingredients for cooking raspberries, grated with sugar. Rinse raspberries in water, removing tails, if present on berries. Gently blot the berries with paper towels, removing excess moisture.

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  • Pour the raspberries into a deep salad bowl or bowl, but not into aluminum dishes - they can oxidize! Remember that the berries must be extremely ripe - due to unripe berries, the workpiece may ferment.

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  • Pour granulated sugar there and mix the contents of the container. Leave on for 10-15 minutes for the juice to stand out.

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  • Then purée with a fork or a boiled potato press - this will take you no more than 10-15 minutes. Many people use a blender, but it also crushes the seeds of berries, and someone loves it when they come across in dessert, so choose a kitchen appliance according todesire. You can grind the mixture with sugar and in the bowl of a food processor for about 3-5 minutes.

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  • Pour raspberry puree into clean, dry and heated containers: jars, containers, leaving a little space on top.

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  • Then pour granulated sugar to the edges of the containers, but do not mix it with the mass - it will absorb excess liquid and tightly "clog" the surface of the workpiece

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  • Tighten the jars with lids or seal with nylon lids and store raspberries, grated with sugar, only in the cold for no longer than 6 months: in the refrigerator, cellar, basement, as the workpiece can ferment from the heat!

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