You can make Cheong: combine them in a bag or jar with an equal weight sugar. The sugar will draw out moisture from the berries and create a flavorful, colorful syrup. You can use the syrup for cocktails, NA drinks, pancakes, etc. The leftover candied solids can be used for jam or pie or topping yogurt or oatmeal or whatever you want!
What would you like to know? It's just a "cold-process" method of making a fruit syrup. You could cook the berries with sugar and water instead, but the flavor would by different (less fresh?) and the berries would break down more. Cheong takes longer, but it's just passive wait time. It's ready when most of the sugar is dissolved. Using a vacuum sealed bag is quickest. The volume/viscosity of Cheong is also kind of unpredictable as it depends on the water content of the fruit, but using an equal amount of sugar by weight will usually ensure at least a few months of shelf life if you keep it in the fridge. You can add more sugar to make it more stable.
If it’s in a jar you want to make sure there is a layer of sugar separating the fruit from the air to start, and then once you start getting a lot of liquid you want to make sure the fruit is submerged. Otherwise there is a risk of mold. You don’t have to really worry about this with a vacuum sealer or a ziplock bag with air removed (water displacement method).
This is cool, I’ve never heard of this so thanks for sharing
Do they have to be fresh? Mulberry season ended a month or so ago for me but I have pounds of frozen in the freezer
You could also do the first step in this and then add vinegar and make a shrub! It’s like an acidic version of syrup that makes for great summer NA drinks or cocktails. I made a rhubarb one that I would literally mix with soda water and it was my drink for weeks. You can play around with different types of vinegars, but I think red wine vinegar would go great with mulberries. Good luck!
Wow this sounds amazing! So it's as simple as just weighing the bag of fruit, adding same amount of sugar, then do I let it rest in the fridge? Or room temp? How long about does the whole process take?
My wife likes to put berries from the store in vinegar and sometimes finish it off with baking soda to get the fizz in all the lil crevices. Interesting to see how dirty and buggy the solution is after. Rinse with water before consuming obviously
Cobbler! If you don't want to make a full sized one, here's a link to a great [single serve recipe! ](https://onedishkitchen.com/blueberry-cobbler-recipe/#wprm-recipe-container-34571)
I just made some mulberry barbecue sauce! Fry up some aromatics, add 2c mulberries and 1c water and boil till popped. Blend/strain and put back in the pan with 1/4c ketchup, up to 1/4c sugar, and spices. You don't even have to worry about the stems.
Scones! I’ve been making these and they have been well received
https://preview.redd.it/4rkf039rvf7d1.jpeg?width=1024&format=pjpg&auto=webp&s=14acad77b6419a603c45eb6b1c8c63bf7eb63f5f
Mix them with a lot of sugar and put a package of yeast in it then pour it all inside a trash bag and burp the air out of it every day for about a month strain it off and get it so cold it almost freezes then throw it out in the yard cause it just ain’t worth it son it just ain’t worth it ya hear ?
Not sure if this was mentioned but the stems need to removed if you plan to make jam, or else it will be super bitter, hence why you don’t often see it in standard processing plants and distribution, difficult to do the stem removal, especially for a automated system. They have plenty of pectin to jelly on their own terms too, made some with a tree that grew in my old neighbourhood. Much work but super tasty and just an interesting tree with history
If you’re tired of fussing with prep, you can pour white vinegar over them and seal in a jar un-refrigerated for a couple months. Strain and you’ll have an amazing tasting mulberry vinegar!
Was wondering if anyone had success making mulberry vinegar just by fermenting with sugar. This works well with pineapple but my starfruit vinegar molded, probably too much liquid content
When I was a kid, my old neighbor used to have two mulberry trees in his backyard because he bred silkworms. He just let me climb the tree and eat all I could reach in the summer. Those were good memories.
My personal favorite receipe for Mulberries is very simple, boil them with sugar, and splash some rum, or other liquor you prefer, and put it in the fridge.
When it's cold, you can just eat it or make all kinds of beverages like mulberry mojito or something.
Yeah, I like to use some red ones with the black ones for flavor, but never the white ones. Aside from the possible stomch problems (that I have never experienced myself) they just don't taste that good.
Add to a bottle of your favorite vodka.
Set in cool or room temp dark cabinet until the holidays.
Strain.
Come up with a darling nature-like name.
Distribute to yourself, your visiting holiday guests, or in cutesy little decorative gift bottles to pass out as “Good Tidings & Cheer”!
If you end up doing so - please remember to let me know how this may or may not turn out? Cheers 🥂 😉
ive only just recently started picking mulberries after realizing my city is full of them, the only thing ive done with them so far aside from eat them is add them to a blender with water and sugar to make juice (make sure to strain it). its pretty good, even if its probably a bit of a cheaty way to make juice
I made mulberry wine a few years ago. It's not for everyone; the sugar makes it very sweet, almost like Manischewitz. This year I didn't have time to go through the initial fermentation and racking, so I made syrup.
Just yesterday I made a mulberry and cherry pie with cardamom loosely following [this recipe](https://www.foodandwine.com/recipes/cherry-berry-pie) and it is hands down the best pie I’ve ever had. I used rainier cherries if you can find them, probably about 50/50 between mulberries and the cherries. I ground the seeds from 2 cardamom pods but you could probably add 1-2 more, and a few cranks of black pepper for a little pop. Outrageously tasty!
You can make Cheong: combine them in a bag or jar with an equal weight sugar. The sugar will draw out moisture from the berries and create a flavorful, colorful syrup. You can use the syrup for cocktails, NA drinks, pancakes, etc. The leftover candied solids can be used for jam or pie or topping yogurt or oatmeal or whatever you want!
This is the first step I use when I make my mulberry jam.
Please tell me a little more about this?
What would you like to know? It's just a "cold-process" method of making a fruit syrup. You could cook the berries with sugar and water instead, but the flavor would by different (less fresh?) and the berries would break down more. Cheong takes longer, but it's just passive wait time. It's ready when most of the sugar is dissolved. Using a vacuum sealed bag is quickest. The volume/viscosity of Cheong is also kind of unpredictable as it depends on the water content of the fruit, but using an equal amount of sugar by weight will usually ensure at least a few months of shelf life if you keep it in the fridge. You can add more sugar to make it more stable.
I'm just combining dry sugar and berries in equal amounts in an air tight container? I can totally do this!!
If it’s in a jar you want to make sure there is a layer of sugar separating the fruit from the air to start, and then once you start getting a lot of liquid you want to make sure the fruit is submerged. Otherwise there is a risk of mold. You don’t have to really worry about this with a vacuum sealer or a ziplock bag with air removed (water displacement method).
Me too!
This is cool, I’ve never heard of this so thanks for sharing Do they have to be fresh? Mulberry season ended a month or so ago for me but I have pounds of frozen in the freezer
You could also do the first step in this and then add vinegar and make a shrub! It’s like an acidic version of syrup that makes for great summer NA drinks or cocktails. I made a rhubarb one that I would literally mix with soda water and it was my drink for weeks. You can play around with different types of vinegars, but I think red wine vinegar would go great with mulberries. Good luck!
Wow this sounds amazing! So it's as simple as just weighing the bag of fruit, adding same amount of sugar, then do I let it rest in the fridge? Or room temp? How long about does the whole process take?
Room temp is faster. Vacuum bag should be done in a few days to a week, a jar might take significantly longer.
Drizzle that stuff into churning ice cream riiiight before its done and it makes such an incredible ribbon-vein of deliciousness in the ice cream!
Shrub is similar but includes vinegar and can be diluted in water to make a very healthy koolaid type drink.
Soak them in Salt water for 15 minutes, then eat them out of the bag after the buggies are all out of them.
My wife likes to put berries from the store in vinegar and sometimes finish it off with baking soda to get the fizz in all the lil crevices. Interesting to see how dirty and buggy the solution is after. Rinse with water before consuming obviously
I was gonna say this. Or just don't look at them too closely. Those berries are notoriously full of tiny bits of wiggly protein.
Oh god. I literally pluck them off the tree, blow on them, and pop em in my mouth.
It's the only food that silkworms will eat. Well, the leaves are, anyway.
Cobbler! If you don't want to make a full sized one, here's a link to a great [single serve recipe! ](https://onedishkitchen.com/blueberry-cobbler-recipe/#wprm-recipe-container-34571)
This is a great idea
Mulberry and bacon waffles with mulberry syrup.
I dig how you waffle
Your waffle game is strong.
Fried chicken on top?
I just made some mulberry barbecue sauce! Fry up some aromatics, add 2c mulberries and 1c water and boil till popped. Blend/strain and put back in the pan with 1/4c ketchup, up to 1/4c sugar, and spices. You don't even have to worry about the stems.
You could pop them in a bottle of brandy or vodka and they will last forever great night time recreational snacks ;)
Freeze in a very thin layer so you can break it up and add to smoothies
Frozen mullberries on/in vanilla icecream is goated
Cook them with a bit of sugar and some lemon juice. When it’s cold, pour it over some whipped ricotta and it’s perfect for brunch or breakfast.
Scones! I’ve been making these and they have been well received https://preview.redd.it/4rkf039rvf7d1.jpeg?width=1024&format=pjpg&auto=webp&s=14acad77b6419a603c45eb6b1c8c63bf7eb63f5f
JAM BRO. Jar some killer jam
I dry them for year round mulberry pancakes. I make syrup and jam as well.
Pie.
I would like to suggest alternate phrasing in your title
Bet the bag would be very appreciative, ecstatic even
They are super yummy on ice cream!
My mom always used to make mulberry syrup to put on ice cream. So good!
Mix them with a lot of sugar and put a package of yeast in it then pour it all inside a trash bag and burp the air out of it every day for about a month strain it off and get it so cold it almost freezes then throw it out in the yard cause it just ain’t worth it son it just ain’t worth it ya hear ?
I was gonna suggest wine, but you know what? Ain't nobody got time for that.
Haha this gave me a laugh, got me!
I just made a delicious mulberry lemon cake.
How do you guys go about removing the stems from them? When I try to pull them off, ex: to make jam I just end up smushing the whole berry
i find that the stems are pretty unnoticeable in most (if not all) recipes, so i just leave them on.
yeah, just leave the stems on.
Thank you
Sorbet
Whoa there, this is a SFW sub, not a weird fetish one!
make jam
I love mulberry mochi!
I make jam with them. It's soooo good.
Mulberry wine compote over red meat! Or Mulberry molasses!
Mulberry Jelly is awesome!
It’s a super fruit! I wish I knew where to get a gallon of them for jelly!
Not sure if this was mentioned but the stems need to removed if you plan to make jam, or else it will be super bitter, hence why you don’t often see it in standard processing plants and distribution, difficult to do the stem removal, especially for a automated system. They have plenty of pectin to jelly on their own terms too, made some with a tree that grew in my old neighbourhood. Much work but super tasty and just an interesting tree with history
idk what mulberries you’re growing, i’ve always been told they’re low pectin and i have to add liquid pectin to make jam.
If you’re tired of fussing with prep, you can pour white vinegar over them and seal in a jar un-refrigerated for a couple months. Strain and you’ll have an amazing tasting mulberry vinegar!
Was wondering if anyone had success making mulberry vinegar just by fermenting with sugar. This works well with pineapple but my starfruit vinegar molded, probably too much liquid content
Ohhh, that’s a good idea to try though
Dehydrate it and enjoy later
When I was a kid, my old neighbor used to have two mulberry trees in his backyard because he bred silkworms. He just let me climb the tree and eat all I could reach in the summer. Those were good memories. My personal favorite receipe for Mulberries is very simple, boil them with sugar, and splash some rum, or other liquor you prefer, and put it in the fridge. When it's cold, you can just eat it or make all kinds of beverages like mulberry mojito or something.
Yeah… don’t eat too many of the white ones.
Why's that?
They can give you digestive issues… albeit usually only temporary. And they can be hallucinogenic, or so I hear. 🤷♂️
Definitely gonna eat them a lot now
Yeah, I like to use some red ones with the black ones for flavor, but never the white ones. Aside from the possible stomch problems (that I have never experienced myself) they just don't taste that good.
I never had the stomach problems either, or taken any unscheduled trips off the farm, but I’m agree they ain’t worth eating.
They make a really good pie. Use your favorite blueberry pie recipe and just sub the berries. The ripper ones are also great in pancakes.
I've said this once and I'll say it again, ferment them then use them as a topping on ice cream, its so fuggin good!
Add to a bottle of your favorite vodka. Set in cool or room temp dark cabinet until the holidays. Strain. Come up with a darling nature-like name. Distribute to yourself, your visiting holiday guests, or in cutesy little decorative gift bottles to pass out as “Good Tidings & Cheer”! If you end up doing so - please remember to let me know how this may or may not turn out? Cheers 🥂 😉
Pound cake and whipped cream.
Make some home brew... Mulberry wheat ale sounds amazing
Lime. Sugar... Jam!
Soak them in Whiskey
ive only just recently started picking mulberries after realizing my city is full of them, the only thing ive done with them so far aside from eat them is add them to a blender with water and sugar to make juice (make sure to strain it). its pretty good, even if its probably a bit of a cheaty way to make juice
The leaves are edible too.
Wash, destem and freeze. Or if it's a nice sunny afternoon, I'm a fan of mulberry mojitos!
Mead
I made mulberry wine a few years ago. It's not for everyone; the sugar makes it very sweet, almost like Manischewitz. This year I didn't have time to go through the initial fermentation and racking, so I made syrup.
Jam perhaps
i suggest washing them first. [why](https://youtube.com/shorts/ovycP3Zb2YI)
Wash them first, then make mulberry muffins or mulberry pancakes
I’m pretty sure it’s a pie in the making
Jam is good. Pie is good. Turnovers are really good.
When I was a kid we loved throwing them at each other, mum didn't like that so much for some reason...
I just made a cobbler this past weekend with some mulberries foraged from my bf’s backyard. It turned out pretty tasty!
I freeze them and then put them in pancakes and cobblers.
Make a clafoutis, substitute the cherries for mulberries
Wash them
We made a simple compote with ours and then put it in hand pies and puff pastry shells.
Mulberry wine
I added then to my water with lemonnn
Just yesterday I made a mulberry and cherry pie with cardamom loosely following [this recipe](https://www.foodandwine.com/recipes/cherry-berry-pie) and it is hands down the best pie I’ve ever had. I used rainier cherries if you can find them, probably about 50/50 between mulberries and the cherries. I ground the seeds from 2 cardamom pods but you could probably add 1-2 more, and a few cranks of black pepper for a little pop. Outrageously tasty!
If you have enough, you can make a cobbler! That's usually what my family and I do
They are great on vanilla ice cream with a dash of cinnamon.
Pshhhhhh just gorge!
Make pie! I usually fill up any extra space needed with blueberries
I’m gonna try making mead with mine. But last night I made muffins with some mulberries and blackberries and they turned out tasty!
I have a mulberry tree and we make jam out of them it’s delicious
Me and my girlfriend make a ton of jam out of mulberries. Its so good!
A nice boozy beverage !
Make muffins!
I made a smoked mulberry cobbler once
Jam.
Sprinkle some on top of some vanilla ice cream and prepare for a mouth orgasm.
mulberries make for an amazing pie!!!
I spread mine out on a cookie tray and freeze then bag them to use later
You could compost them. Mulberries are terrible to eat because they taste bad.
Lmao what a hot take
*shitty take
I love mulberries.
Well you should try an unripe pear, or a mealy apricot. That will get your juices going I bet.
I've had those. When I was a little one. I still like mulberries.
Make some jam