Jamie's Food Team
By Anna Helm Baxter
Macerated blackberries
With ginger & orange zest
10 mins plus macerating
Not Too Tricky
serves 4
About the recipe
Macerating is a bit like making a compote, but without any cooking. This creates a gorgeous natural syrup that will really amplify the flavour of those lovely summer berries – in sweet and savoury dishes.
Recipe From
Ingredients
150g blackberries
optional: 30g fresh or frozen blackcurrants
25g light brown soft sugar
½ an orange
1 ball of stem ginger in syrup
Method
- Cut the blackberries in half, or into thirds if large. Place in a jam jar with the blackcurrants, if using, and the sugar. Grate over the zest of ½ an orange and squeeze over its juice. Finely chop and add the stem ginger, screw the lid on tightly and gently shake to combine.
- Place in the fridge for at least 12 hours, or until the sugar has fully dissolved and a syrup has formed at the bottom of the jar. Delicious served with baked Camembert, French toast, or granola and yoghurt.
