Brandied Raspberries Recipes

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BRANDIED RASPBERRIES



Brandied Raspberries image

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

1 quart fresh raspberry
1 cup sugar
brandy or cognac, to cover

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

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