This is a simple, holiday-worthy syrup to make and keep in the fridge for when guests drop by or for a sweet taste at the end of a simple winter supper. It is great over ice cream. I also have other plans for this recipe, as you’ll see in my next post. Read the rest of this entry
Category Archives: Sauces
I had the ingredients for both of these leftover from recipes earlier in the week, and decided to whip up both sauces today. I may never buy ready made harissa again! Love this stuff. The chimichurri I am going to attempt to freeze in small portions as I know I won’t use that up very quickly (not a meat eater).
Neither are my recipes, although I did make small changes. I had only a few jalapenos and a couple of small dried red chilies, so I tossed those in the harissa. I roasted the jalapenos first, instead of the prep method noted in the recipe.
The harissa recipe can be found here.
And the chimichurri (which I doubled, fyi)
Those ingredients I posted last ? Well here is the resulting sauce, which was inspired in part by a Halloween cocktail I had last year that went well with my Dracula costume. That cocktail was called Fake Blood, and it was delicious. Want to make it for yourself? Find Fake Blood and other awesome Halloween beverages here
As you might also guess because we’re talking Halloween, this sauce is also destined to become part of a cake to be revealed later. But for now it is a simple blood-red berry sauce that would pair well with ice cream, crepes or anything else you might want to drizzle it on. It doesn’t make a huge amount so double it up if you need it. This will give you a better idea of its true color (apologies for the dark photo):
- 3 cups frozen deep red berries (I used PC Organics Power Blend which is a combo of cherries, blackberries and blueberries)
- 1/2 cup white sugar
- juice from 1/2 lime (about 1 tbsp)
- 2 tbsp ginger beer*
- 1.5 tbsp creme de cassis
- 0.5 tbsp silver tequila
Combine berries, sugar, lime juice and ginger beer in a saucepan over medium heat. Allow to simmer until berries burst and release their juices, and the overall mixture reduces somewhat.
Remove pan from heat and pour berry mixture through a fine sieve, pressing to release as much juice as possible while reserving seeds, which will be discarded.
To the sieved mixture add cassis and tequila. May be used slightly warm or cooled in refrigerator until ready to use.
Stay tuned for a special new cake 😉
*In the interest of keeping with local products, I really should have used Propeller Brewery’s Ginger Beer but I wasn’t able to get it in time for my recipe. I’ve had it before and it’s great. Any ginger beer can be substituted in the recipe.