Fill quart jars with blackberries. Pour vodka in to cover berries. Put on the lids and put jars in a cool, dark place and forget about them for 2 to 4 weeks. Then, pour contents through a strainer and reserve liquid. In a heavy saucepan combine sugar and water and bring to boil, long enough to dissolve sugar. When this syrup cools a bit, add to blackberry liquid and stir. Pour liquid into container of choice and put in freezer. When chilled, it's good as is or, as we tried it, in a juice glass with ginger ale. It's indescribably good.
erries. Stir maple syrup into blackberry juice and let cool.
Combine juice with spices and sugar and cook until mixture begins to thicken, about 30 minutes.
Cool.
Add brandy and bottle and cork at once.
Makes just over 4 quarts.
1. Add crushed blackberries to brandy in a wide mouthed juice bottle.
2. Let steep for 2 weeks in a dark corner. Shake bottle briefly each day.
3. Strain liquid from blackberry/brandy solution. Use a coffee filter for a second straining.
4. Add back to clean bottle with honey, spices, and orange peel. Close and shake well.
5. Let steep for a month minimum. Strain and add back peel if you like. Shake occasionally to mix up harmless deposits from the honey.
his is a basic Coulis recipe that I like to use
ups of blackberries. Pour the blackberry puree over the fresh berries
about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat
Pour 3 oz. blackberry vinaigrette over chicken breast and
BLACKBERRY MUSTARD SAUCE.
Position knife
mall amount of either the Blackberry Mustard or Lemon-Herb Butter
Cream shortening and sugar.
Add eggs and blackberry jam.
Beat thoroughly.
Sift flour; measure and resift with soda, salt and spices.
Add alternately with milk to the first mixture.
Beat well and pour into well-greased tube pan.
Bake at 350\u00b0 for about 55 minutes.
Cream butter and sugar together.
Add beaten egg yolks and water.
Mix well.
Add spices and soda to flour.
Mix jam and flour with other ingredients.
Add egg whites last.
Bake 45 minutes.
No temperature was given in this recipe.
I suggest 350\u00b0.
Make a double crust recipe of pie pastry.
Roll it all out at once to 18-inch width and cut into 6-inch squares.
Toss blackberries in sugar and flour.
Place a mound onto the center of each square.
Place a chunk of butter in the center and fold the corners of the dough to the center, pinching edges of pastry together.
Put the dumplings close together in a greased baking pan.
Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over
nd flour cake pan. Original recipe calls for tube pan, but
ase. Refrigerate.
For the blackberry mixture, heat the jam in
n a serving plate. Combine blackberry jam and liqueur. Spread 1
ach addition.
Fold in blackberry jam or preserves and nuts
aking sheets.
For the blackberry cream, mix together the mascarpone
Mix all ingredients together.
Place in Pam-sprayed bundt pan.
Bake at 350\u00b0 for 40-45 minutes.
Remove from pan to cake plate.
While cake is still warm, mix glaze ingredients and pour glaze over cake.
*Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
This allows cake to take on a stronger blackberry flavor.
Then add glaze.
Garnish with fresh or frozen blackberries, if desired.
For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.