BRANDIED RASPBERRIES
A treasure--and so easy! Make this during the raspberry season when berries are ripe, juicy and plentiful (late spring through early fall), and serve in the wintertime folded into chocolate souffle, spooned over bitter-almond ice cream, and scattered alongside cornmeal cake. The brandy can be cooked down to make a sauce. Would make a fantastic hostess gift, tied with a pretty ribbon! Slightly adapted recipe from chef Alice Waters of Chez Panisse.
Provided by BecR2400
Categories Sauces
Time 5m
Yield 1 quart of Brandied Raspberries, 16 serving(s)
Number Of Ingredients 3
Steps:
- Fill a 1-quart jar with raspberries.
- Pour in 1 cup sugar and cover with brandy or Cognac.
- Close the jar and let sit 4 days, shaking the jar occasionally to make sure the sugar dissolves.
- Store in a cool dark place; refrigerate after 1 month. Keeps 1 year.
Nutrition Facts : Calories 64.4, Fat 0.2, Sodium 0.3, Carbohydrate 16.2, Fiber 2, Sugar 13.8, Protein 0.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love