Earlier this fall, my mother-in-law suggested that my daughter and I go raspberry picking with her at a local farm. It was a smashing success. About two hours of pleasant work yielded us about five pounds of raspberries. The cost: about $25. Considering that you pay $3 or more for a small container of inferior berries at the store, a bargain.
We gorged ourselves for a day or so. I used some to make raspberry-peach pie, which was superb, a near perfect balance of sweet and tart. Using my mother-in-law's system, I froze the huge surplus on cookie trays without washing them and stored them in plastic bags. I've been having a bowl for breakfast every couple of days ever since.
This weekend, my daughter had the idea of making another raspberry-peach pie after I spotted some peaches in the store. I unthawed a cup, but when we returned to the store, the peaches were gone.
Left to her own devices, my daughter added some sugar and cinnamon to the raspberries and stirred. The peaches, already soft from having been frozen, quickly broke down. The result was a pleasingly tart, slightly cinnamony raspberry sauce. Excellent. We'll have it tonight on ice cream or perhaps with our cream puffs.
The recipe is simple. Take one cup of unthawed frozen raspberries (you can buy them in the frozen food section), add sugar and cinnamon to taste and stir.
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