Blackberries frozen

Berry 1 frozen raspberry (crushed), 2 g strawberry jam, 5 g blackberry jam Dried fig 1 dried fig, cut into 1 cm pieces... 

V2 cup brown sugar 4 cup olive or canola oil 1 tablespoon ground ginger 1 tablespoon curry powder 1 cup unpeeled mango chunks 1 cup canned peach halves, drained 1 cup pineapple chunks, drained 1 cup black mission figs >2 cup pomegranate seeds >2 cup walnut pieces 1 cup fresh or frozen blackberries... 

The relative merits of sucrose, dextrose, and corn sirup as a food preservative from the standpoint of color and flavor retention have been investigated by several workers. Using frozen peach slices (18, 118, 116), strawberry preserves (110), and frozen blackberries and raspberries (17), the following results were observed (1) Replacement of part of the sucrose by dextrose resulted in poorer color of frozen peaches and (2) replacement of 25 to 50% of the sucrose with corn sirup produced detectable changes in flavor in all the cited foods. 

With this general background, some work has teen carried out on the effect of low concentrations of sucrose and, in some cases, dextrose on the flavor of cooked foods which are commonly seasoned with butter, salt, and pepper. In earlier studies of various sweeteners, sweet taste was a flavoring, since it was predominant in the flavor of the strawberry preserves (10), frozen peaches (5), red raspberries, blackberries U), and strawberries. In addition, it counteracted some of the inherent sourness and enhanced natural fruit character. The following studies were designed to test the potentialities of sweeteners as seasonings. 

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