Let me stop you right there and go ahead and answer the question you were about to ask:
Yes.
Yes, you are going to want to make these.
Yes, it is worth it, even if you have to buy your raspberries at the (gasp!) grocery store.
They are ridiculously easy to make and require only two ingredients, one of which is sugar. The other of which is—you guessed it—raspberries.
I got the recipe from TST, who got it from Scott Peacock, who got it from Edna Lewis.
Thanks, Edna!
Basically these are no-cook raspberry preserves and because you don’t cook them they retain their vibrant, fresh-picked taste and color.
Sugared raspberries are like summer in a jar.
The raspberries stand alone.
They are delicious over ice cream, on buttered bread, swirled into plain yogurt, or drizzled onto breakfast quinoa. And I have a strong suspicion that they would also be most welcome as a cake filling—either plain or mixed into a chocolate or cream cheese icing. You know you want to.
On top of all that, they keep nearly indefinitely in the fridge.
Edna Lewis’s Sugared Raspberries Recipe 1 cup fresh raspberries 1 cup (or slightly less–I found them a bit too sweet for my tastes, but I don’t have a very big sweet tooth these days)In a bowl, mash the raspberries and sugar together with a fork until the sugar dissolves and all the raspberries are well-mashed. Store in a clean jar in the refrigerator.