sharing recipes from one generation to the next
I recently bought an expensive bottle of raspberry sauce from a reputable local company to use as pancake topping. It was thick, red and sweet, but had absolutely no flavour. It was an impulse buy, purchased on a whim just before this summer’s fruit debut, bought when I was hankering after something fruity other than oranges, apples, or bananas, fruit that fitted within my ethos for eating locally.
Being accustomed to making 99% of what we eat from scratch, I am always disappointed when I succumb to the lure of marketing. What ends up happening is that I then have to prove to myself and anyone else who might be listening that it IS possible to make a comparable product with real lip smacking flavour.
My Boozy Berry Sauce tastes like …berries. It’s delicious with ice cream, chocolate cake, fresh strawberries, with vanilla yoghurt and toasted almonds on top of pancakes, in fact anywhere you would use raspberry coulis. The best part of my sauce is the brandy extends the shelf life for up to one month, if you can keep it that long.
Boozy Berry Sauce would make a wonderful Christmas gift from your kitchen!
Thaw the berries in a strainer over a bowl to collect the juice. Mix the cornflour together with 4 tablespoons of juice to make a thin paste. Set aside.
Heat the berries, juice and vanilla to boiling point then add the sugar. Stir until the sugar has dissolved then remove from the heat. Pass the berries through a coarse mesh strainer to remove the raspberry pips and the blueberry skins.
Return the berry purée to the boil, then add the cornflour paste stirring continuously until the purée thickens. Simmer for a couple of minutes. Remove from the heat and stir in the brandy.
Pour into sterilized bottles and store in the fridge. Makes approx 500mls.