|The Maple Syrup Cookbook|
|by Ken Haedrich|
Using maple syrup as the sugar ingredient, this book includes the classics plus relishes, breads, and desserts.
Results 1 - 10 of 47 for blackberry syrup
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Use perfectly ripe ... top apple, blueberry, blackberry or raspberry cobblers. ... be sufficient if enough alcohol is used. Store in a cool, dark place.
In a large ... boil, uncovered. When syrup reaches a full ... cream over berry or apple pie! Or ladle over a blackberry or other favorite fruit cobbler.
1. In heavy ... through a sieve. Pour into a storage container. 5. Cover and refrigerate up to 2 weeks. Yields 2 cups syrup with pulp, or 1 cup strained syrup.
Pulverize the spice and boil all 15 or 20 minutes. When cold, add 1 pint of brandy.
Bring to a boil and boil one minute. Put in containers and freeze.
Mix all ingredients and simmer until sugar dissolves. (Will thicken more if cooked longer.) Pour into clean hot jars and process 10 minutes in ...
Mash berries. Force ... skim off foam. Stir in butter and vanilla, and blend well. Makes 2 1/2 cups syrup. Pour into salad dressing bottles. Freezes well.
Cook these ingredients 20 minutes, then add: Bring to a good boil. Fill pint jars; seal.
Combine all ingredients in a large container and refrigerate. Just before serving, pour into punchbowl. Float orange and lime slices on top. Makes 22 ...
Preheat oven to ... remaining berries, honey, syrup, nutmeg, and ... sides. Replace top of cake and put remaining berries on top. Garnish with vanilla yogurt.
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