Brilliant. I discovered last year that it's easier to use frozen berries in muffins and cupcakes because they don't smash when you mix them into the batter so now I almost always freeze berries before using them. And they do clump together if you're not careful. Another little trick is to chop frozen berries into small pieces and fold those into muffin or cupcake batter - this distributes their flavor throughout the batter and keeps the fruit from interfering with the texture of the baked good. Thanks for a great post!
Although I have lots of raspberry bushes, I don't usually freeze them the berries becasue they defrost a bit too mushy for me. But I do freeze my Gooseberries and Rhubarb.
Yeah, I think freezing only works well for fruit you're going to use in something later where the texture doesn't matter as much. I did have great success dehydrating raspberries too but they all end up with the same texture as store-bought frozen or dehydrated berries.
Brilliant. I discovered last year that it's easier to use frozen berries in muffins and cupcakes because they don't smash when you mix them into the batter so now I almost always freeze berries before using them. And they do clump together if you're not careful. Another little trick is to chop frozen berries into small pieces and fold those into muffin or cupcake batter - this distributes their flavor throughout the batter and keeps the fruit from interfering with the texture of the baked good. Thanks for a great post!
Thank you, Rebecca!
Although I have lots of raspberry bushes, I don't usually freeze them the berries becasue they defrost a bit too mushy for me. But I do freeze my Gooseberries and Rhubarb.
Yeah, I think freezing only works well for fruit you're going to use in something later where the texture doesn't matter as much. I did have great success dehydrating raspberries too but they all end up with the same texture as store-bought frozen or dehydrated berries.