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Preparing and Using
Loganberries can be eaten in the same way as raspberries and blackberries. However, they are more tart and usually need to be sweetened before eating. They can be stewed or baked, puréed or added to drinks, sauces,ice-cream and sorbet. They can also be used for jam, jelly, tarts, flans, pies, sauces, syrup,coulis and mousse. They can be used in chutney and relishes and to garnish a dish or a table decoration.
Before use wash them in potable water. They can be macerated in a liqueur such as crème de cassis or Framboise, and served on their own with cream or with other berries and currants such as raspberries and blackberries.Loganberries can also be stewed or baked into pies – loganberry and apple pie could be an alternative to blackberry. Loganberries contrast well with red fruits and berries and can be used to garnish or flavour foods such as pavlova, cream, yoghurt and shortbread, flans and starters. They can be used to decorate buffets, tables and cheese boards.
Mixed berries can be flambéed with a sweet liqueur to decorate a dessert or to be served as a dessert with fromage frais or fresh cream.
Mix loganberries with other fruit such as raspberries or strawberries, banana, cream and ice to make a smoothie for breakfast,lunch or as a snack.