Saturday, July 3, 2021

Brandied Summer Berries

After I made some boozy holiday cherries in the fall for the holidays, a friend asked why do boozy fruits just have to be at the holidays? Why can't there be other combinations other times of the year? 

Well of course there can be, and as a matter of fact I've made Peach & Brandy Sauce we've enjoyed during the late summer and well into fall and winter, and don't even pass by Apples 'n Spiced Rum Sauce

But I will admit I never really gave much thought to summertime berries such as 
raspberries, strawberries, blackberries and blueberries. Hmmmmm, I bet these will be amazing over poundcake, a buttery biscuit, vanilla ice cream or even just topped with fresh whipped cream. The possibilities really are endless! 

What do you need to make Brandied Summer Berries?

  • 6 cups mixed berries (your choice of raspberries, strawberries, blackberries and blueberries fresh or frozen)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup lemon juice
  • 1 cup water
  • 1 1/4 cup Blackberry Brandy (may substitute with any brandy - I think strawberry brandy would also be amazing) 
  • 1 tsp ground cardamom

1 1/4 cup brandy
6 cups mixed berries (2 cups each strawberries, blackberries, blueberries)
1/2 cup granulated organic white sugar
1/2 cup light brown sugar
1 cup water
1/2 cup lemon juice
1 tsp ground cardamom

Trim tops and cut strawberries in half length-wise. Equally divide berries among 7 half-pint canning jars layering with the blueberries first, then the strawberries followed by the blackberries and lastly a few more blueberries leaving 1/2-inch headspace. 

In a heavy bottom saucepan combine the sugars, lemon juice, cardamom and water. Bring syrup to a boil, stirring often until the sugar has dissolved. Remove from heat, stir in brandy.

Add brandy syrup to jars leaving a 1/2-headspace, remove air bubbles and top the jars with additional syrup if needed.

Using a clean damp dishtowel wipe rims of jars, add lids and rings to finger tight.

Process in a water bath or steam canner for 15 minutes, adjusting for altitude. Remove jars from canner and let sit on a towel on your counter-top 24 hours undistrubed. Jars are sealed when the button on the top of the lids is fully depressed and won't flex up and down.

For best results allow flavors to develop 4 weeks before openingStore in pantry up to one year. Open jars need to be refrigerated.

Yield: 7 - half-pint jars

Cooks note - fresh fruit is best, but if using frozen fruit partially thaw it to make it easier to pack tightly into the canning jars. Do not use canned fruit. 


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