11 Summer Mulberry Desserts for Foraged Sweetness

Mulberries offer a delightful sweetness that’s perfect for summer desserts. From mulberry crumble and sorbet to fluffy pancakes and rich pie, the options are endless. One can also enjoy mulberry ice cream or light cheesecake for a revitalizing treat. Bars and tarts make for easy snacking, while bread pudding adds a comforting touch. Each recipe highlights the unique flavor of mulberries. Discovering more about these enticing options will inspire seasonal culinary creativity.

Mulberry Crumble

Mulberry crumble is a delightful dessert that combines the sweet, slightly tart flavor of fresh mulberries with a buttery, crumbly topping. This dish is perfect for summer gatherings, picnics, or a sweet treat at home, making it ideal for families, friends, or anyone who loves berries.

With a preparation time of around 15 minutes and a baking time of 30 minutes, you can whip up this delicious dessert in no time.

Ingredients:

4 cups fresh mulberries
1 cup granulated sugar
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup rolled oats
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
Pinch of salt

Cooking Steps:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the mulberries, granulated sugar, and lemon juice. Gently toss until the berries are well coated. Pour the mixture into a greased 8×8-inch baking dish.
In another bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the softened butter and blend with a fork or your fingers until the mixture resembles coarse crumbs.
Evenly spread the crumble topping over the mulberry mixture in the baking dish.
Bake in the preheated oven for about 30-35 minutes, or until the topping is golden brown and the mulberries are bubbling.
Allow to cool for a few minutes before serving warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Variations and Tips:

Fruits: Feel free to mix in other berries like blueberries or raspberries for added flavor.
Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
Sweetness level: Adjust the amount of sugar based on how sweet or tart your mulberries are.
Serving suggestion: Serve with a scoop of vanilla ice cream or a dollop of Greek yogurt for a creamy contrast.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days—reheat in the oven for a few minutes before serving.

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Mulberry Sorbet

Mulberry sorbet is a rejuvenating frozen dessert that perfectly captures the sweet and slightly tart flavor of ripe mulberries.

This delightful treat is ideal for warm summer days, making it a fantastic choice for outdoor picnics, backyard barbecues, or simply as a light dessert to cool off with.

Preparation time is approximately 20 minutes, plus several hours for freezing, making it easy to whip up ahead of time for gatherings or to enjoy on your own.

Ingredients:

2 cups fresh mulberries (washed and stems removed)
3/4 cup granulated sugar
1/2 cup water
1 tablespoon fresh lemon juice
A pinch of salt

Instructions:

In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar completely dissolves to create a simple syrup.
Remove from heat and let it cool.
While the syrup cools, place the fresh mulberries in a blender or food processor.
Add the cooled simple syrup, fresh lemon juice, and a pinch of salt. Blend until smooth.
Strain the mixture through a fine mesh sieve to remove any seeds or pulp for a smoother texture, if desired.
Pour the strained mixture into a shallow dish or ice cream maker. If using a shallow dish, place it in the freezer.
If using an ice cream maker, churn the mixture according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.
For the shallow dish method, stir the mixture every 30 minutes for the first 2-3 hours, until it is fully frozen and has a light, fluffy texture.
Once frozen, scoop into bowls and enjoy!

Variations and Tips:

For an adult twist, consider adding a splash of white wine or vodka to the blend before freezing.
Experiment with other fruits by combining mulberries with strawberries, raspberries, or blackberries for a mixed berry sorbet.
If you prefer a creamier sorbet, you can mix in a bit of coconut milk or cream after blending the mulberries.
Store leftovers in an airtight container in the freezer for up to 2 weeks, allowing it to soften slightly at room temperature before serving.

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Mulberry Pancakes

Mulberry pancakes are a delightful twist on the classic breakfast favorite, featuring the sweet and tangy flavors of fresh mulberries. These fluffy pancakes are perfect for a summer brunch or a special family breakfast, ideal for anyone who loves fruit-forward dishes.

The preparation time is relatively quick, usually taking about 20 minutes from start to finish, making them an easy option for both experienced cooks and beginners alike.

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter (plus extra for cooking)
1 cup fresh mulberries (rinsed and drained)
Optional: powdered sugar for serving

Cooking Steps:

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, mix the milk, egg, and melted butter until fully blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the fresh mulberries, distributing them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.
Once the butter is melted and bubbling, pour about 1/4 cup of batter for each pancake onto the skillet.
Cook for about 2–3 minutes, or until bubbles form on the surface, then flip and cook on the other side for another 2 minutes until golden brown.
Remove pancakes from the skillet and keep warm while you cook the remaining batter.

Variations and Tips:

For a healthier option, substitute whole wheat flour for all-purpose flour.
Add a teaspoon of vanilla extract to the wet ingredients for extra flavor.
To enhance the pancake experience, serve them with maple syrup, a dollop of yogurt, or more fresh mulberries on top.
If mulberries are unavailable, feel free to use other berries like blueberries or raspberries for a similar tasty result.
Leftover pancakes can be frozen and reheated for a quick breakfast option on busy mornings.

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Mulberry Pie

Mulberry pie is a delightful summer dessert that beautifully showcases the sweet and tart flavors of fresh mulberries. This rustic pie, with its golden crust and vibrant filling, is perfect for family gatherings, summer picnics, or just a simple treat at home. It takes about 45 minutes to prepare and an additional 45 minutes to bake, making it a wonderful choice for both novice and experienced bakers alike.

Ingredients:

2 cups fresh mulberries (washed and stems removed)
1 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon butter (cut into small pieces)
1 pre-made pie crust (9-inch)
1 egg (for egg wash)
1 tablespoon milk (for egg wash)

Cooking Steps:

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the fresh mulberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss the ingredients until the mulberries are well coated. Let the mixture sit for about 10 minutes to allow the juices to release.
Roll out the pie crust and place it in a 9-inch pie dish, trimming any excess overhang. Pour the mulberry filling into the pie crust, spreading it out evenly. Dot the filling with small pieces of butter.
Roll out the second pie crust and either place it whole over the filling or cut it into strips to create a lattice top. If using the whole crust, cut a few slits to allow steam to escape.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the mixture over the top crust for a golden finish.
Bake the pie in the preheated oven for 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for an additional 25 minutes, or until the crust is golden and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.

Variations and Tips:

Lattice Top: For a more decorative look, create a lattice pattern using strips of pie crust on top of the filling.
Add Spices: Incorporate spices like cinnamon or nutmeg for added depth of flavor.
Serve with Ice Cream: Pair the warm pie with a scoop of vanilla or cinnamon ice cream for an extra indulgent treat.
Use Frozen Mulberries: If fresh mulberries aren’t available, frozen ones can be used. Just make sure to thaw and drain them before mixing with the sugar and cornstarch to prevent a watery filling.
Storage Tips: Leftover pie can be stored covered at room temperature for up to 2 days or in the refrigerator for up to a week.

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Mulberry Ice Cream

Mulberry ice cream is a delightful, creamy dessert that captures the sweet, tangy flavor of fresh mulberries, making it an ideal treat for hot summer days. Perfect for family gatherings, picnics, or a revitalizing end to a meal, this homemade ice cream will impress your friends and satisfy your sweet tooth.

The preparation time is around 30 minutes, but you’ll need to allow for freezing time, so plan for a total of about 4-6 hours or overnight for the best texture.

Ingredients:

2 cups fresh mulberries (washed and stems removed)
1 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla extract
Pinch of salt
Juice of 1 lemon (optional)

Instructions:

In a blender or food processor, puree the mulberries until smooth. You can leave a few chunks if you prefer a textural element in your ice cream.
In a medium-sized mixing bowl, combine the mulberry puree, sugar, and lemon juice (if using). Stir until the sugar is mostly dissolved.
Add the heavy cream, whole milk, vanilla extract, and a pinch of salt to the mulberry mixture, whisking until fully combined and smooth.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
When ready to serve, scoop the ice cream into bowls and enjoy!

Variations and Tips:

For a richer flavor, try adding a tablespoon of mulberry jam to the mixture before churning.
To make this recipe vegan-friendly, substitute the heavy cream and whole milk with coconut cream and almond milk.
If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every half hour until it reaches the desired texture.
For added texture, fold in some chopped nuts or dark chocolate pieces just before transferring to the container for freezing.

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Mulberry Muffins

Mulberry muffins are delightful, fluffy treats that perfectly capture the essence of summer. With their sweet, juicy mulberries nestled in a moist, tender batter, these muffins are ideal for breakfast, brunch, or an afternoon snack.

They are especially loved by families and make a great addition to picnics and gatherings. Preparation time for these muffins is approximately 15 minutes, with an additional baking time of 20-25 minutes.

Ingredients:

1 cup fresh or frozen mulberries
1 ½ cups all-purpose flour
½ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg
½ cup milk
⅓ cup vegetable oil or melted butter
1 tsp vanilla extract
Optional: ½ tsp cinnamon or lemon zest for added flavor

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them with non-stick spray.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and optional cinnamon or lemon zest.
In a separate bowl, whisk together the egg, milk, oil (or melted butter), and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
Carefully fold in the mulberries, ensuring they are evenly distributed throughout the batter.
Divide the batter among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the muffins are golden brown.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Variations & Tips:

For a healthier option, consider substituting half the all-purpose flour with whole wheat flour.
You can enhance the flavor by adding nuts like walnuts or pecans, or mixing in a handful of chocolate chips.
If you prefer a sweeter muffin, increase the sugar to 3/4 cup, or drizzle with honey or maple syrup after baking.
Store leftover muffins in an airtight container at room temperature for up to three days, or freeze for longer preservation. Reheat in the oven or microwave when ready to enjoy.

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Mulberry Jam

Mulberry jam is a delightful way to preserve the sweet and tangy flavors of mulberries, making it an excellent treat for breakfast spreads, desserts, or even as a gift. This delicious jam is perfect for families, brunch gatherings, or anyone who loves homemade preserves.

The preparation takes about 30 minutes, followed by several hours for the jam to cool and set, but the result is a vibrant, flavorful spread that can bring a taste of summer to your table year-round.

Ingredients

4 cups fresh mulberries, washed and stems removed
2 cups granulated sugar
1/4 cup lemon juice
1/2 packet (about 1.75 oz) fruit pectin (optional, for thicker jam)
1/4 teaspoon salt

Cooking Instructions

Prepare the Mulberries: Place the mulberries in a large saucepan. Gently mash the berries using a potato masher or fork to release their juices.
Combine Ingredients: Add the sugar, lemon juice, and salt to the mashed berries. Stir well until the sugar starts to dissolve.
Heat the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. If using fruit pectin, add it now and follow the instructions on the package.
Cook the Jam: Allow the mixture to boil for about 10-15 minutes, continuously stirring until the jam thickens. To test readiness, drop a spoonful of jam on a cold plate. If it thickens and holds its shape, it’s ready.
Jar the Jam: Carefully pour the hot jam into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue, then seal tightly with lids.
Cool and Store: Let the jars cool at room temperature before storing them in the refrigerator or a cool, dark place. The jam can be refrigerated for up to a month or properly canned for longer shelf storage.

Variations and Tips

Add Spices: For a unique twist, consider adding a pinch of cinnamon or nutmeg while cooking for a warm flavor.
Mix with Other Fruits: Enhance the flavor by combining mulberries with other berries like raspberries or strawberries.
Lower Sugar Version: If you prefer a less sweet jam, adjust the sugar to your liking, but keep in mind that sugar aids in preservation and thickening.
Homemade Canning: If you’d like to preserve the jam long-term, consider using a water bath canning method after jarring.
Serve Ideas: Use your mulberry jam on toast, as a filling for pastries, or paired with yogurt for a revitalizing summer snack.

Enjoy the taste of summer all year round with this homemade mulberry jam, and savor the sweet moments it brings!

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Mulberry Cheesecake

Mulberry Cheesecake is a delightful summer dessert that beautifully combines the creamy richness of cheesecake with the sweet-tart flavor of mulberries. This dish is perfect for those who want to impress their friends and family with a light yet indulgent dessert at summer gatherings, picnics, or dinner parties. The preparation time for this cheesecake is about 30 minutes, plus a chilling time of at least 4 hours, making it a great option to prepare the day before your event.

Ingredients:

1 ½ cups digestive biscuits (or graham crackers), crushed
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh mulberries (plus extra for garnish)
1 tablespoon lemon juice
1 envelope (about 2 ½ teaspoons) unflavored gelatin (optional, for firmer texture)
½ cup heavy cream

Cooking Steps:

Prepare the Crust: In a bowl, mix the crushed digestive biscuits with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
Make the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, mixing well until there are no lumps.
Blend the Mulberries: In a blender or food processor, puree the 2 cups of fresh mulberries with lemon juice until smooth. Strain the puree through a fine sieve to remove seeds, if desired.
Combine Mixtures: Gently fold the mulberry puree into the cream cheese mixture. If using gelatin, dissolve it in 2 tablespoons of water, then stir it into the mixture until well blended.
Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the mulberry-cream cheese mixture until fully combined.
Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top and refrigerate for at least 4 hours (preferably overnight) until the cheesecake is set.
Serve: Once set, release the sides of the springform pan. Garnish with fresh mulberries and a drizzle of mulberry sauce or a sprinkle of powdered sugar before slicing and serving.

Variations & Tips:

Fruit Topping: Experiment with different toppings such as strawberries, raspberries, or blueberries if mulberries are not available.
Gluten-Free Option: Use gluten-free biscuits for the crust to accommodate gluten sensitivities.
No-Bake Option: Skip the gelatin for a softer cheesecake if you prefer a creamier texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve after a day!
Serve with Sauce: Serve slices drizzled with a homemade mulberry sauce made from cooked mulberries and sugar for an extra touch of sweetness.

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Mulberry Bread Pudding

Mulberry bread pudding is a delightful, comforting dessert that combines the rich, custardy texture of traditional bread pudding with the sweet-tart flavor of ripe mulberries.

This dish is perfect for summer gatherings, family dinners, or even a cozy night in, and it’s particularly ideal for those who want to make use of fresh berries in season. The preparation time is about 30 minutes, with an additional baking time of 45 minutes, making it relatively quick to prepare and perfect for beginners.

Ingredients:

4 cups of cubed day-old bread (preferably brioche or challah)
2 cups of fresh mulberries, washed and stems removed
2 cups of whole milk
1 cup of heavy cream
4 large eggs
1 cup of granulated sugar
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
2 tablespoons of unsalted butter, melted

Cooking Steps:

Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Combine the Bread and Berries: In the prepared baking dish, layer the cubed bread, then sprinkle the mulberries evenly over the bread.
Make the Custard Mixture: In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the Custard Over the Bread: Carefully pour the custard mixture over the layered bread and mulberries, ensuring the bread is soaked thoroughly. Allow it to sit for about 10-15 minutes to absorb the custard.
Bake the Pudding: Slide the baking dish into the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serve Warm: Remove from the oven and let it cool for a few minutes before serving. This dish is best served warm, possibly with a scoop of vanilla ice cream or a drizzle of cream.

Variations and Tips:

Fruit Substitutes: You can substitute mulberries with other berries like blueberries, raspberries, or strawberries, or even mix several fruits for added flavor.
Flavor Enhancements: Consider adding a splash of almond extract for an extra layer of flavor, or mix in chopped nuts such as walnuts or pecans for added texture.
Bread Choices: For a twist, you can experiment with different types of bread, like cinnamon-raisin bread for added sweetness and spice.
Make Ahead: Prepare the pudding a day in advance and refrigerate overnight before baking. This allows the flavors to meld beautifully.
Serving Suggestions: Serve with a drizzle of homemade caramel sauce or a dusting of powdered sugar for an elegant touch.

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Mulberry Bars

Mulberry bars are a delightful and invigorating dessert that perfectly captures the essence of summer. These chewy, fruity treats are ideal for picnics, potlucks, or simply enjoying at home with family and friends.

With a preparation time of approximately 30 minutes and a baking time of around 25–30 minutes, you can easily whip up a batch of these delicious bars that are sure to please anyone who enjoys the sweet and tart flavor of fresh mulberries.

Ingredients

1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh mulberries (or frozen, thawed and drained)
1 tablespoon lemon juice
Optional: powdered sugar for dusting

Cooking Steps

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
In a large bowl, combine the flour, rolled oats, brown sugar, granulated sugar, baking soda, and salt. Mix well.
Pour in the melted butter and vanilla extract into the dry ingredients, stirring until everything is well combined and crumbly.
Set aside about 1 cup of the mixture for topping the bars. Press the remaining mixture into the bottom of the prepared baking pan to form a crust.
In a separate bowl, gently toss the mulberries with lemon juice. Spread the mulberries evenly over the crust in the baking pan.
Crumble the reserved topping mixture over the mulberries.
Bake in the preheated oven for 25–30 minutes or until the top is golden brown and the bars are set.
Allow the mulberry bars to cool completely in the pan on a wire rack before cutting into squares.

Variations and Tips

For a nutty flavor, consider adding 1/2 cup of chopped nuts (such as walnuts or pecans) to the oat mixture.
If mulberries are hard to find, raspberry or blackberry substitutes work wonderfully too.
To enhance the flavor, you can sprinkle some cinnamon or nutmeg into the flour mixture.
For a vegan version, substitute melted coconut oil for butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg.
Serve these bars with a dusting of powdered sugar for an extra touch of sweetness!

Mulberry Tart

Mulberry Tart is a delightful summer dessert that showcases the sweet and slightly tart flavor of fresh mulberries. This dish is perfect for gatherings, picnics, or simply as a treat for yourself on a warm day.

With its flaky pastry crust and luscious fruit filling, it captivates both the palate and the eyes. The preparation time is approximately 1 hour, including both baking and cooling time.

Ingredients:

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and diced
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup cold water
2 cups fresh mulberries
1/4 cup granulated sugar (for filling)
1 tablespoon cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
Egg wash (1 egg beaten with 1 tablespoon water)

Cooking Instructions:

Prepare the Crust: In a bowl, mix the flour, sugar, and salt. Add the diced butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough holds together. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat Oven: Preheat your oven to 375°F (190°C).
Roll Out Dough: On a floured surface, roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork, and chill in the refrigerator for another 15 minutes.
Prepare the Filling: In a medium bowl, combine the mulberries, sugar, cornstarch, lemon juice, and vanilla extract, and gently mix until the berries are coated.
Assemble the Tart: Pour the mulberry filling into the chilled crust, spreading it evenly. Brush the edges of the crust with egg wash for a golden finish.
Bake: Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
Cool: Allow the tart to cool for at least 15 minutes before serving. It’s delicious warm or at room temperature.

Variations and Tips:

Herbs and Spices: Add a pinch of nutmeg or cinnamon to the filling for an added flavor dimension.
Alternative Berries: Mix mulberries with other berries such as blueberries or raspberries for a mixed berry tart.
Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best flavor.