When you’re lucky enough to have a load of ripe, fresh raspberries that need using up, you can create treats to enjoy for months, or to enjoy right now.

It’s easy to preserve raspberries for use as a delicious accent throughout the year. “I cook raspberries with sugar to taste just until the raspberries begin to break down slightly, cool, add a hint of lemon juice, run through a food mill to get rid of the seeds, and freeze it,” says JoanN. “I usually freeze it in one of those squeeze-top containers (like for ketchup) that allows me to either decorate a plate or squeeze it out over cakes or ice cream. It freezes and thaws beautifully and is great to have on hand for all sorts of uses—especially in the winter months when that taste of fresh raspberry is such a treat.”

AGM_Cape_Cod is fortunate enough to have raspberry bushes, and each year fills a jar with berries and sugar and puts it in the fridge to macerate. “At Thanksgiving we put the raspberries and a little of the syrup into Champagne.”

If you’d rather whip up a raspberry-rich dessert, try this frozen treat, suggests flashria: Stew 1/4 pound red currants with a bit of sugar and water until soft. Purée with 3/4 pound raspberries and strain the mixture. Beat 4 ounces cream cheese and 2 cups milk until smooth, fold in the purée, and freeze, stirring a few times.

“I’ve made this mixed berry Bundt cake many times, often with a single berry I’ve had on hand and always with a regular Bundt pan and Chambord for the fruit liqueur,” says Island. “All raspberry would be delicious!” Savour is a fan of this more-than-the sum-of-its-parts Russian gratin made from raspberries, sour cream, and brown sugar.

Another option: Use your freezer.

Discuss: Help me use up my raspberries

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