1 pint Berries (dry pint) fresh or frozen
4 ounces Granulated sugar
2 Oranges
3 fluid ounces Honey
1 Cinnamon stick
1 1/2 fluid ounces Brandy
Yield: 1 pint
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. Serve with ice cream, pound cake or cheesecake.
Notes: Method: Simmering
4 ounces Granulated sugar
2 Oranges
3 fluid ounces Honey
1 Cinnamon stick
1 1/2 fluid ounces Brandy
Yield: 1 pint
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. Serve with ice cream, pound cake or cheesecake.
Notes: Method: Simmering
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