Throughout the 4 years I spent writing and revising The Heritage Cookbook, I took it as a chance to redefine how I write recipes. I went again to the fundamentals, and rediscovered the basic pleasure of writing a easy recipe. Now don’t get me flawed, I like a great problem every now and then, however typically fundamental recipes actually accent the fantastic thing about easy flavors.
This Berry Preserves recipe highlights how typically, much less is extra. I’ve a extra concerned preparation of Cranberry Sauce right here on the weblog, which we regularly put together for Thanksgiving. However recently, I’ve been falling again on at this time’s less complicated model — not simply due to its ease on a vacation when all that kitchen bustle is usually a bit overwhelming, however as a result of it actually lets the berries be the star of the present. Furthermore, this straightforward preparation means that you can plug-and-play numerous berries, to suit many alternative events.
Berry Preserves (Gluten-free, Primal, Paleo)
3 cups (12 oz bag) contemporary or frozen lingonberries, billberries, currants, or cranberries
½ cup orange juice (juice of two oranges)
½ cup honey
¼ cup water
1 pinch salt
1. Mix the components in a saucepan and produce to a simmer over medium-high warmth; cut back warmth to low and simmer till the berries begin to pop and the sauce thickens, about 15-20 minutes.
2. Take away the sauce from warmth. Serve at room temperature, or refrigerate for as much as 1 week.
