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.

BERRY COULIS

• 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,

CK, la fille du boucher