1 pint berries, fresh or frozen
4 ounces granulated sugar
2 oranges, juice and zest
3 ounces honey
1 cinnamon stick
3 tablespoons brandy
Servings: 16
1. Select an assortment of fresh or frozen berries— strawberries, blueberries, raspberries, blackberries and cherries can be used, depending on availability.
2. Place the fruits and sugar in a nonreactive saucepan. Add the juice from the two oranges. Bring to a simmer over low heat; cook until the fruits are soft but still intact.
3. Strain the mixture, saving both the fruits and the liquid. Return the liquid to the saucepan. Add the finely grated zest from one orange, the honey, cinnamon and brandy.
4. Bring to a boil and reduce until the mixture thickens enough to coat the back of a spoon. Remove from the heat and cool to room temperature.
5. Gently stir the reserved fruits into the sauce, cover and chill.
Yield 1 pint (450 ml)
4 ounces granulated sugar
2 oranges, juice and zest
3 ounces honey
1 cinnamon stick
3 tablespoons brandy
Servings: 16
1. Select an assortment of fresh or frozen berries— strawberries, blueberries, raspberries, blackberries and cherries can be used, depending on availability.
2. Place the fruits and sugar in a nonreactive saucepan. Add the juice from the two oranges. Bring to a simmer over low heat; cook until the fruits are soft but still intact.
3. Strain the mixture, saving both the fruits and the liquid. Return the liquid to the saucepan. Add the finely grated zest from one orange, the honey, cinnamon and brandy.
4. Bring to a boil and reduce until the mixture thickens enough to coat the back of a spoon. Remove from the heat and cool to room temperature.
5. Gently stir the reserved fruits into the sauce, cover and chill.
Yield 1 pint (450 ml)
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