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Oregon Blackberry Gumdrops

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Jami Curl, the author of Candy is Magic showed Tra'Renee how to make delicious Oregon Blackberry Gumdrops.

Roasted Blackberries with Lime and Nutmeg

Roasted blackberries are the start of some very beautiful treats – that deep, dark blackberry color makes just about everything look like a jewel.

Stir this purée into oatmeal or yogurt. Use a spoonful or two to flavor and color whipped cream or even buttercream. Add a tablespoon to a glass of sparkling wine or sparkling water. Or, better yet, get yourself a copy of Candy is Magic and make blackberry gumdrops, lollipops, and more!

Blackberries are not only visually stunning but also pair nicely with many other flavors. I find that roasting them with a bit of lime juice, lime zest, and nutmeg adds wonderful zing and a little mystery.

Makes about 1 pint (or 2 cups)

3 pints blackberries

5 grams finely grated lime zest

30 grams fresh lime juice

227 grams granulated sugar

2 grams freshly grated nutmeg

Preheat the oven to 375°F.

In a bowl, toss the blackberries with the lime zest, mixing well, then tumble the berries into a 9 by 13-inch pan. Spread them out and sprinkle the lime juice evenly over the top. To save on dishwashing, wipe out the bowl you used for tossing the berries with the zest and combine the sugar and nutmeg in it. Give them a little whisk, then pour this sweet stuff evenly over the berries.

Slide the pan into the oven and roast the berries for about 1 hour, rotating the pan if you start to notice one side of the berries getting darker than the other. The berries are ready when they have deflated a bit and have released a good amount of juice.

Remove the pan from the oven and allow the contents to cool slightly. Pour the contents of the pan into a strainer placed over a bowl. Spoon the blackberries into a blender. Next, use a scale to weigh out 100 grams of the reserved juice and add it to the blender with the berries. Whirl the berries and 100 grams of juice on high speed for about 1 minute, until velvety smooth.

The puree is now ready to use, or it can be refrigerated for up to 1 week or frozen for up to 6 months.