Yield: 4 servings
|1 tablespoon||Lemon juice|
Rinse, hull and slice berries and combine with sugar and lemon juice.
Allow to macerate overnight, stirring occasionally, until all the sugar is melted.
Next day, bring to a boil over medium heat. Remove berries to a bowl with a slotted spoon and cook the syrup to 220 degrees on a candy thermometer.
Replace the berries in the syrup and cook 3 minutes longer. Pour into a clean plastic container and cool to room temperature, stirring occasionally. When cool, cover and refrigerate.
Yield: 3 cups
COOKING LIVE SHOW #CL8924
All recipes courtesy of Nick Malgieri