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Add a photoServings: 6
Ingredients
- 1/2 c. sugar
- 1/4 c. water
- 2 Tbsp. brandy
- 5 c. boysenberries
- 1 1/2 Tbsp. cornstarch mixed with
- 3 Tbsp. water
Directions
- Mix the sugar and water in a medium stainless saucepan. Dip your hands in water and use them to wipe down the sides of the pot to remove sugar granules and prevent crystallization.
- Cook the sugar-water mix without stirring over high heat to a light golden brown caramel, about 10 min.
- Add in the brandy and half of the berries to the pan. Reduce the heat to medium and continue to cook till the sugar melts, about 5 min. Don't overcook; you want the berries to remain whole.
- Remove from heat and strain the berries over a bowl. Return the juice to the pan and bring to a boil over a high flame. Whisk in the cornstarch slurry. Boil till thickened and clear, about two min.
- In a bowl, gently combine the cooked berries, the remaining fresh berries and the thickened juice.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 271 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 192mg | 5% |
| Total Carbs 66.08g | 18% |
| Dietary Fiber 5.6g | 19% |
| Sugars 16.65g | 11% |
| Protein 2.12g | 3% |
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