Raspberry Granola Mush
Ingredients
Directions
Make the mush
Strain the juice from the raspberries.
Heat the juice until boiling.
Stir in the granola until thickened.
If needed, dilute the juice with ⅓ to ½ cup of water.
Serve
Serve hot with or without cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red raspberries
- Provide the main flavor and juice that forms the base of the mush.
- Granola
- Absorbs the hot juice and thickens the mixture as it stands.
The step that matters
Stir in the granola until thickened. Granola starch and fiber absorb liquid as they heat, so adding it to boiling juice thickens the mush; stirring keeps it even and prevents clumps from forming.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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