Frozen Fruit Phobia

Imagine yourself wanting to make a raspberry sauce.  You toss a couple of mostly thawed bags of raspberries into the pot with some cornstarch and sugar.  The raspberries almost immediately begin to break up.  You use a spoon to stir, bringing up berries from the bottom.  You are looking for any stray ice chunks to break up.  Those ice chunks are usually darker in color..and hey that looks like a darker bit.  A really darker bit…like black.  And sweet Jesus could those be legs?!?  No…. of course not.  How could it be, let me look just a little closer. Those ARE legs.  Oh.  My.  God.
That was the conversation I had inside my head.  What came out of my mouth was slightly less articulate.   I wimpered slightly and backed away from the pot.  I kept whispering “legs..there are legs.”  A bit like a horror movie, I would point, whimper something inarticulate and shudder.  It was a ginormous beetle hanging out in my frozen raspberries.  More than an inch long.  I sealed it in a container from the recycle bin with the berries.  After all, if cockroaches can survive nuclear winter, surely this monster could survive being flash frozen?  Not worth risking it.  I kept having visions of the legs starting to twitch.  Know all that I am shuddering a bit just typing that.  I was going to feed that to people.   Imagine if it had been black berries, and I hadn’t spotted the bug?  YUCK!!

I wrote an email to the company, letting them know that bugs do not equal satisfaction, at least not in this woman’s kitchen.  They kindly wrote back offering a refund and gift certificates for more of their products.  Um no.  No, thank you.  I realize that could happen, it was probably just a freak incident of mutant black bug sneaking its way into my frozen berries.  I took a post-bug hiatus from working with frozen fruit for six months.   A couple of weeks ago, I caved.  The guys at work had been whining for a blueberry cheesecake.  Late fall in Wisconsin is not ideal berrying time, so I had to face the frozen isle.  I made them the Ultimate Cheesecake, using thinned out blueberry jam to create blueberry swirls.  I topped the whole thing with bug free blueberry topping.  The topping would go well with a variety of desserts, like pound cake or the cheesecake I made.  I can thankfully add that no giant bugs emerged from the depths of the pot and was nightmare free.

Blueberry Topping


  • 12 ounces frozen blueberries, thawed
  • ¾ cup sugar
  • 2 tablespoons unsalted butter
  • freshly squeezed lemon juice from ½ a lemon
  • 1 tablespoon cornstarch


  1. Combine all of the ingredients in a thick bottomed saucepan.
  2. Bring to a simmer over medium-high heat.
  3. Cook until the berries break down.  I didn’t want them broken all the way down, there should still be round berries in the syrup.  This should take less than 5 minutes.
  4. Allow the sauce to cool, cover and refrigerate.
  5. Serve over the top of your favorite dessert and enjoy!