Last week I headed to the farm for my first time and picked over 7 pounds of loganberries. I hadn't planned on that many and I mistakenly picked the ripest berries. By the time I got them home some had already begun to get mushy.
They weren't going to last much longer, so I washed and froze about two thirds of them. The rest of the loganberries became a tasty coulis. A delicious dessert sauce, great over ice cream, yogurt, crepes or waffles.
6-7 cups fresh loganberries
1/4 -2/3 cup agave syrup or honey, to taste
Pick over the berries and wash them in water.
Place about half of the loganberries into the food processor with 1/4 cup of sweetener to start. Process until you have a sauce. Taste and add more sweetener if the coulis is too tart. Pulse a few more times. Strain the sauce through a sieve, if desired. Loganberries have less seeds than raspberries. I left them in.
Stir in the remaining berries. Leave the whole, or pulse once or twice to chop them up a bit. Store in the refrigerator for a few days or freeze.