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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  How long do thawed pureed berries last?
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How long do thawed pureed berries last?  This thread currently has 3,258 views. Print Print Thread
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ruthiegirl
Wednesday, June 9, 2010, 8:22pm Report to Moderator Report to Moderator

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Kyosha Nim
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Today I made an American Flag cake for DS' homeschool history club (I wish I could upload photos from my phone to show off my handiwork!) Unfortunately, I baked the cake too late and it was still hot when I frosted it, and it looked like a pink and purple tie dyed cake by the time I got to History Club. It still looked cool and tasted great, but I wasted an awful lot of time making the stripes and exactly 13 stars out of white frosting...

I used pureed blueberries to make blue frosting (ok, purple) and pureed raspberries for the red frosting (ok, hot pink.)

I thawed a whole package of each kind of berry, but I only ended up needing a few tablespoons to color the frosting bright colors (using the puree as the only liquid in the frosting, along with butter and powdered sugar- I used rice milk in the white frosting.)

Anyway, I have about 10oz each of pureed blueberries and raspberries. I know we can use them in smoothies, but I hope we use them up before they spoil.

Approxiomately how long do you think these pureed berries will keep? Any other recipe ideas besides smoothies or another flag cake (WAY too much work!)


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Goldie
Wednesday, June 9, 2010, 8:33pm Report to Moderator Report to Moderator

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Sam Dan
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they only last Until I Eat them.. mmhh there is no possiblilty of waiting until later.. take some cream.. mmmhh

or make some toast (compliant) and spred on the fruit ..

make jam - add sugar heat it and keep for a few days..

as a sauce for rice pudding or some such allowed thing for dinner tonight..    

the idea of another cake is great.. but put the berries inside.. but might need a little straing to prevent the cake getting to wet..

heat them just to hot then add some suagr and re-frezze them..

how many berries do you have??? I am coming over

invite the neighbors to cream and berries..mmmhhhh    


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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Maria Giovanna
Wednesday, June 9, 2010, 9:31pm Report to Moderator Report to Moderator

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Kyosha Nim
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You can do as me with the rest from almond milk strained, I put some cinnamom and or cardamom and honey and it lasts nearly three days well close in glass box in my fridge. I'd do the same with pureed berries. Spices preserves as honey !


INTJ Italy celiac��
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ruthiegirl
Wednesday, June 9, 2010, 9:36pm Report to Moderator Report to Moderator

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Kyosha Nim
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I thawed a 12oz bag of blueberries and a 12oz bag of raspberries. I pureed each bag (taking the thawed berries out of the bag first and discarding the plastic ) in the blender, and used a small amount in the frosting. I probably have about 10 oz of each left (they each mostly fill up a 12oz glass jar that once held molasses.)

I'd like to know if these will last 2 weeks (in which case they'll definitely get used up in smoothies) or if they'll get moldy in 3 days (in which case I'd better do something with the berries ASAP such as bake pie(s).)


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Maria Giovanna
Wednesday, June 9, 2010, 11:15pm Report to Moderator Report to Moderator

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Kyosha Nim
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With spices and honey I'd keep them in the fridge not over a week maximum, but may be I am too considerate, better so than to throw away. some smoothies and a cake ? Good night here is late !


INTJ Italy celiac��
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Goldie
Wednesday, June 9, 2010, 11:21pm Report to Moderator Report to Moderator

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Sam Dan
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well if you make a pye the pye will not last 2 weeks.. if you make jam then its good for weeks and you can put it in a cake... or over icerceam .. or dilute again and make a sauce..  but the best would be to eat them..

as they have no sugar they will not last.. but if you re-frezze them you might only lose some flavor.. so why not just do that and then make smooties with them fozen..  


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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deblynn3
Wednesday, June 9, 2010, 11:31pm Report to Moderator Report to Moderator

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You could make a crisp, and then refreeze them once they're cooked you can do that. I have a Gluten -free-cranberry-walnut-bread that I've used blueberry's  as well as cranberries. Then I freeze them. (I don't like to bake after it reaches 100F) Let me know I'll copy it down for ya.


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ruthiegirl
Thursday, June 10, 2010, 3:37pm Report to Moderator Report to Moderator

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Kyosha Nim
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I'll take all the recipes you can give me! DD2 had a few raspberries in her breakfast smoothie, but there's no way we'll use these all up in 3-4 days just from smoothies.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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deblynn3
Thursday, June 10, 2010, 4:45pm Report to Moderator Report to Moderator

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Gluten Free Cranberry Walnut Bread Recipe
Cranberry Walnut Bread
makes (1) 8 x 4 loaf

1 cup fresh cranberries, divided
1/2 cup agave
2 tablespoons yacon syrup (molasses or honey)
1 teaspoon orange zest (dropped)
1 teaspoon organic vanilla
1/2 cup organic buckwheat flour (millet or rice)
1/2 cup organic quinoa flour (I did use this but don't know why spelt, or brown rice wouldn't work)
1/2 cup arrowroot flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cloves dropped
1 free-range, omega 3 egg, lightly beaten
1/4 cup light sour cream (ricotta, goat yogurt)
2 tablespoons applesauce(any fruit sauce)
1/4 cup unsalted butter, melted
1 cup chopped walnuts (any nut or seeds)

Preheat oven to 350 degrees F. Prepare an 8x4 loaf pan with cooking spray.

Place half of cranberries, agave, yacon syrup, orange zest, and vanilla in a medium saucepan. Bring to a boil then reduce to a simmer for about 5 minutes, until cranberries are soft. Put remaining cranberries in a large bowl. Pour contents of saucepan into bowl with cranberries. Set aside.

Place buckwheat, quinoa, arrowroot, baking soda, cinnamon, and cloves into the bowl of your stand mixer. Whisk until the ingredients are thoroughly combined. In a separate bowl, combine egg, sour cream, applesauce, and melted butter. Fit your mixer with the paddle attachment. Add egg mix to flour and mix on stir until the flour has large mealy chunks. Strain liquid from cranberries, reserving liquid. Add liquid to flour mix, with mixer on stir until just combined. Do not overmix. Dump cranberries and walnuts on top of batter and fold them in.

Turn batter into prepared loaf pan. Bake for 25 - 30 minutes or until a toothpick tests clean. Let cool on a wire rack for 10 minutes in pan. Remove bread from pan and then let cool completely before slicing. Serve with whipped cream cheese, freshly whipped cream, or warm applesauce.


--------------------------------------------------------------------------------

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Link to article: http://www.simplysugarandglutenfree.com/gluten-free-cranberry-walnut-brea/
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I pasted this from the site. I happen to have found some good recipes that I can make gatherer friendly
Sorry for the long post.

debbie


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deblynn3
Thursday, June 10, 2010, 4:50pm Report to Moderator Report to Moderator

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I hope it is ok for me to post this recipe, it is for public use and I gave the credits If we aren't to do this please take off

debbie


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ruthiegirl
Friday, June 11, 2010, 1:13pm Report to Moderator Report to Moderator

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Kyosha Nim
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OK, the pureed berries are all used up. We ended up not using your recipe Debbie- DD1 got creative with baking last night.

First she made a blueberry/raspberry swirl cake with rice flour, and we covered it with powdered sugar. Then DD2 mentioned that she'd wanted to bake brownies to bring to her chorus party today, and instead the girls decided to bake raspberry and blueberry cupcakes, and they baked 2 dozen berry cupcakes with spelt flour. This morning, DD2 tasted one and decided it was more like a muffin than a cupcake, and that she'd rather keep them for breakfasts and snacks rather than bringing them to the party.

In any case, they used up the raspberries in the cake and had a small amount of blueberries left (because I used more raspberries than blueberries in the flag cake.) The last bit of blueberry went into DD2's smoothie this morning.

So nothing got wasted! (Well, that is, nothing will get wasted if the muffins and cake are finished before they get moldy or stale.)


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Chloe
Friday, June 11, 2010, 2:24pm Report to Moderator Report to Moderator

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Kyosha Nim
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I defrosted a package of frozen blueberries on Monday and they've been in a container in the
refrigerator until today.. They were fine.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Goldie
Friday, June 11, 2010, 2:30pm Report to Moderator Report to Moderator

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Sam Dan
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good for you getting it all figured out.. cake cookies cupcakes and muffins and all compliant..  


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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