- and - 
Recipes - and - Recipes1 600-gram package frozen mixed berries
2 tablespoon icing sugar
2 tablespoon lemon juice
1 teaspoon vanilla
Cook on medium heat until it comes to a boil. Boil 2 minutes.
Remove from heat.
Put in blender on puree for two minutes. Add vanilla and mix. Pour into strainer and strain into measuring cup. Pour into squeeze bottle. Refrigerate.
Several additions can be made to vary underlying flavour.
1 teaspoon Lemon Zest/Orange Zest.
or
1 teaspoon Cinnamon/Allspice/Cardamom.
or
1 tablespoon Amaretto (or More!)/ Red Wine
This will keep for up to two weeks in the fridge.
Serving ideas:
Can be used on top of yogurt over breakfast cereal, on grilled chicken just
before finishing, or can be used on ice cream for the evening munchies. Sprinkle
with almonds.
You can make it thicken by letting it boil a little longer or by adding a bit of cornstarch before you start to heat it. I prefer to reduce it as I have difficulty determining the amount of liquid that will come out of the frozen fruit. If you let it reduce too much it will be too thick to pour after you puree it. If this happens add a few drops of extra vanilla or alcohol or a drop of lemon or orange.
Ruth-Anne Broad
Anne's Oceanfront Hideaway B &
B
Salt Spring Island, B.C.
http://www.annesoceanfront.com/
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