Here is a simple little recipe when you have a surplus of berries. This time of year I make it with berries frozen from last summer’s bounty. You can make it with one kind of berry but I like a mixture. It keeps in the fridge for about a week but again in this house it’s gone before you know it! I like it mixed with yogurt for breakfast but it can be used as a sauce on ice cream, poached pears, pound cake or simply on its own.
- 6 cups of mixed berries: blueberry, strawberry and raspberry (frozen or fresh )
- 1 cup sugar
- 1 tablespoon cinnamon
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon fresh cracked pepper
- 1/4 teaspoon fine sea salt
- 3/4 cup red wine
Stir all the ingredients in a saucepan. Bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes. Cool down to room temperature, serve or pack in a glass container and refrigerate until ready to serve.
NOTE: For a refined sauce transfer the mixture into a fine mesh sieve, place over a large bowl and press all the solids until you end up with a smooth sauce and all you have left in the sieve are seeds and pulp. Store and serve in the same way as above.
From my kitchen to yours,