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Nov 01, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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No-cook is cool

July 24th 03:07pm, 2009

Too hot to cook? Mississippi Mud coffee roaster Christopher Ruess gave us this simple recipe for no-cook raspberry jam. Though Ruess doesn’t have plans to switch professions, we think he’d find a place for himself as purveyor of sweet pantry perks easily enough.

Sugared Raspberries
Courtesy of Mississippi Mud’s Christopher Ruess
Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock

Makes 2 cups

2 cups (about 1 pound) fresh, unblemished raspberries
2 cups granulated sugar

• Carefully pick over and clean the berries. Put them in a large bowl and sprinkle with sugar.
• Using forks or a potato masher, mash the berries until they are completely liquefied.
• Transfer the berries to clean jars and refrigerate at least 2 days before using. Sugared raspberries will keep up to 1 year in the refrigerator.

Ligaya Figueras

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One Response to “No-cook is cool”

  1. Vicki Bensinger Says:
    July 26th, 2009 at 9:35 am

    Or why not make a heavenly granola parfait and mix those delcious fresh raspberries with vanilla yogurt and homemade granola and have a nice hot cup of Mississippi Mud Coffee alongside? That’s sounds like a wonderful, light and refreshing breakfast to me!

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