Raspberry Twist

This Christmas, its time to retire the cranberry from the holiday table and bring out something new. This Christmas, its time to give your loved ones the raspberry. Dont pucker up just yet! Were talking real raspberries here.

The cranberry has faithfully done its duty in sauces and salads and baked goods season after season. Let a luscious new red take its place at your festivities with oh-so-easy-to-make liqueurs, sweets and Christmas-morning muffins.

No need to worry about finding fresh berries for these recipes they all use either packaged frozen berries or jam to add fresh flavor to the holidays.

Red Raspberry Cordial combines berries, sugar and vodka to create a bright-red sip of summer pretty enough to serve guests or decant and give as a gift.

Chocolate-Raspberry Truffles are a snap to make and sweet treats served with a rich coffee.

And Raspberry-Lemon Streusel Muffins are the perfect way to start your Christmas morning. Bake ahead and then warm them up to enjoy while the kids open gifts.

Here is some information from the Oregon Raspberry and Blackberry Commission (www.oregon-berries.com) on frozen raspberries:

IQF stands for Individually Quick Frozen. Whole frozen raspberries and raspberries in syrup are available throughout the year at your local grocer.

A 12-ounce bag of whole frozen raspberries is equal to about 3 cups frozen berries.

Whole frozen berries destined for your baked goods should be used frozen. Gently fold into pies, cakes and muffins just prior to use. Store whole frozen berries in their unopened or tightly resealed packages in your freezer. If berries are to be served alone, thaw until they are pliable and serve partially frozen. Add sugar to taste it brings out both the flavor and the luscious juices.

One cup of whole frozen red raspberries contains 55 calories, 12 grams carbohydrate, .07 grams fat, 111 IU vitamin A, 18.8 milligrams vitamin C, 1.6 grams protein, 1.1 milligrams iron, 16 milligrams calcium, 1.9 milligrams sodium and 1.6 grams fiber.

RED RASPBERRY CORDIAL

3 cups sugar

1 fifth (3 cups) vodka

2 (12-ounce) bags (about 6 cups) whole frozen raspberries

Yields 3 pints.

Place sugar in large wide-mouth jar. (If you dont have a wide-mouth jar around the house, a well-washed plastic gallon milk jug and a funnel work very well.)

Warm vodka, pour over sugar and stir or shake until almost all is dissolved. (Any sugar remaining will dissolve over the next few days.) Place frozen raspberries into jar. Cover loosely and allow to stand in a cool, dark place for about 3 weeks, stirring or shaking gently daily.

Strain cordial and funnel into gift bottles. Serve alone or mixed with lemon-lime soda, seltzer or champagne. n

CHOCOLATE-RASPBERRY TRUFFLES

34 cup unsalted butter

1 pound semisweet

chocolate, finely chopped

12 cup seedless raspberry jam

14 cup Chambord

12 cup dutch-process cocoa powder (optional)

1 cup hazelnuts, roasted and finely chopped

Yields 36 bite-size truffles.

Cut butter into pieces and melt in top of double boiler or metal bowl over (but not touching) hot water. Add chocolate, stirring occasionally until smooth. Remove from heat.

Blend in raspberry jam and raspberry liqueur, until smooth. Cover. Freeze until firm, about 2 hours; or refrigerate until firm, 4 hours or overnight.

Place cocoa or hazelnuts in wide shallow pie pan.

Using melon baller or tablespoon, scoop about 1 tablespoon of cold chocolate mixture between your palms and roll to form ball. Roll in desired coating and place on sided baking sheet. Repeat until all chocolate mixture is gone. Cover tightly with plastic wrap until ready to serve. Remove from refrigerator about 10 minutes before serving.

This recipe may be prepared up to 5 days ahead if truffles are covered tightly and refrigerated. They may also be frozen for up to a month, double wrapped in plastic.

RASPBERRY-LEMON

STREUSEL MUFFINS

Streusel topping:

14 cup melted butter or margarine

12 cup all-purpose flour

2 tablespoons sugar

112 teaspoons finely shredded lemon peel

Muffins:

212 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

113 cup sugar

1 tablespoon finely shredded lemon peel

1 egg

1 cup buttermilk

12 cup melted butter or margarine

1 tablespoons lemon juice

112 cups (about 6 ounces) whole frozen raspberries, do not thaw

1 tablespoon flour

Yields 9 large or 12 standard-size muffins.

Adjust oven rack to middle position and preheat oven to 400 F. Stir all streusel ingredients together to form soft, crumbly dough. Set aside.

Whisk dry muffin ingredients and lemon peel together. In separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries. Using paper muffin cup liners, fill each cup until one-fourth inch from top. Crumble streusel topping over each.Bake for 15 minutes, then reduce heat to 350 F and bake 10 minutes more, or until lightly browned and muffin springs back when pressed lightly with fingertip.