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Cloudberry Puree aka Bake Apple Puree

Cloudberry Puree

This fruit puree recipe can be used for a variety of fruits; it is used as a base for Cloudberry Whipped Cream, Cloudberry Tart Gelatin, Cloudberry Caramels and could be used for much more.

Course Dessert, Preserve
Cuisine Canadian
Author Valerie Lugonja


Ingredients for ¾ cup Cloudberry Puree

  • 340 grams of frozen unsweetened cloudberries
  • 50 grams or ¼ cup granulated white sugar to taste (I used ½ cup and 2 tablespoons sugar)
  • 1-2 tablespoon freshly squeezed lemon juice


Instructions for Cloudberry Puree

  1. Thaw unsweetened frozen cloudberries in fine meshed strainer placed over large bowl or in a chinois overnight
  2. Force juice from berries by gently pressing berries with back of spoon or by using the conical chinois plunger until only seeds and very dry fibrous pulp remain; discard pulp and seeds
  3. Add white sugar and lemon juice (which will brighten the colour and heighten the flavour: I didn’t add it, but would next time)
  4. Cover and store in refrigerator up to a week, or freeze up to a year.

Recipe Notes

  • Straining the berries is lengthy; it is a process that takes 2-3 hours after thawed unless you want to work up a sweat and just go for it. I pushed pulp through every 15 minutes next morning finishing effortlessly in 2-3 hours
  • I used 1020 grams of cloudberries; the yield was 3 and 1/3 cups