Fuchsia berries - ideas for recipes or preservation

This year my fuchsia have really cropped well. They seem to ripen just a few at a time, but they are so prolific that I have collected quite a bowlful and will probably be able to harvest the same again in a day or two - they seem to be keeping fairly well in the fridge.
Raw they taste refreshing, slightly sweet and a bit peppery. They do seem to get sweeter as they get riper. Does anyone use these, or have recipes to share?
These ones are green berries from a bush with lovely pale pink flowers. I have another couple of bushes with dark pink flowers and the fruit from those is slighty tinged with pink too, but mostly green.

Oh, wow. That's a good crop. The few berries on my fuscia are deep aubergine purple when ripe (the flowers are purple & magenta).  I agree, they are tasty, a bit sweet and a bit peppery.

If I had enough, they might make a nice relish?

Ac Baker wrote:The few berries on my fuscia are deep aubergine purple when ripe (the flowers are purple & magenta).

That sounds lovely! Was it one I gave you? (If not can I have a cutting?!) I think my husband is suspicious of the green colour of my berries, although he did try half a berry when prompted.
I'm wondering if I could treat them like plums and make a leather? Add a few raspberries perhaps for colour (there are still a few hanging on here).

Yes!  I have two plants, but neither of them manage to ripen their wood in my climate.  So each Autumn they die right back, and never get any bigger ..

I wish I knew why!

It sounds like I need to investigate my fruit jungle and see if my 'mother plant' is still in there....

Fuchsia are just a bit tender - you get colder winters than i do, so your plants are more likely to die back. Probably your one is a different variety with less frost resistance, but by the sound of it with more attractive fruit.