FOOD Fruits Of Distinction – Blackberries In Framboise

I was amazed when I was at the store recently and blackberries were not only available but also quite inexpensive so I picked some up.  With this recipe you can put the fruit on top of pancakes (which is what I did) or my friend used hers on top of ice cream – frozen yogurt of course!  These are just delicious!    Enjoy!!!    For comments/questions email ramona@lowfatdivablog.com

6 cups blackberries divided

water

2 cups white sugar

1 cinnamon  stick broken into pieces

1 tablespoon fresh grated lemon zest

1/2 teaspoon freshly grated nutmeg – you can use your new microplane!

1/2 cups Framboise or other raspberry liqueur

You will need four 8 oz jars for this recipe.

In a stainless steel sauce pan place 2 cups of the blackberries.  Using a potato masher, crush slightly.  Add 3 tablespoons of water.  Cover and boil gently medium low heat until fruit is soft – about 2 minutes.  Strain through a strainer lined with a coffee filter or several layers of dampened cheesecloth.  Set over a glass measuring cup to collect the blackberry juice – at least 1/2 cup.

In a clean stainless steel saucepan combine sugar, cinnamon stick pieces, lemon zest, nutmeg and 2 cups of water.  Bring to a boil over medium high heat, stirring occasionally.  Reduce heat and gently boil for 5 minutes.  Strain and return the syrup to a saucepan.  Add the blackberry juice, remaining blackberries and Francoise.  Bring over a low boil so you do not crush the blackberries, stir constantly for about 2 minutes.

Using a slotted spoon add hot blackberries into the jars to with in 1/2 in of top.  Ladle hot syrup into the jars to cover the blackberries, again leaving 1/2 in on top.  Wipe rim, add lid and tighten down.  If you plan on using right away, cool and place in frig.  If not then you will need to process in a hot water bath!

 

blackberries

 

 

 


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