So, you doodled around this weekend, and now those berries that were so beautiful last week are over-ripe! How about preserving them with a savory twist that will last for several weeks. This is my twist on a recipe from Mary Jane Loper, Master Food Preserver, UC Extension Service. Her version uses strawberries — which would also be yummy!
½ cup dry mustard
2 tablespoons water
2 cups pureed raspberries, seeded if you prefer
1 cup vinegar (white wine or cider)
½ cup minced onion
½ cup sugar
¼ cup flour
½ teaspoon turmeric
2 tablespoons minced sweet sage (or pineapple sage)
Sift mustard and combine with water, let set.
Combine the remaining ingredients in a sauce pan and bring to a boil. Lower heat and simmer for 2 minutes.
Whisk, not stir ¼ cup of the hot mixture into the mustard. Repeat a ¼ cup at a time until well blended.
Cool and keep mustard in the fridge. This yummy spread will last for about 3 weeks.