Berry sauce recipe from foraged fruit | TheUnion.com
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Berry sauce recipe from foraged fruit

Recipe courtesy of Alicia Funk, author of “Living Wild — Gardening, Cooking and Healing with Native Plants of the Sierra Nevada”

MADRONE



“BEYOND CRANBERRY” SAUCE

Collect berries in late fall.




13⁄4 cup fresh Madrone berries (stems removed)

1⁄4 cup fresh Toyon berries (stems removed; optional)

1 cup water

1⁄2 cup apple juice

1⁄2 cup honey

1 tbsp arrowroot or organic cornstarch

1 tbsp grated orange zest

METHOD

– Mix berries, water, apple juice and honey in a pan and bring to a boil.

– Simmer for 15 minutes.

– Stir arrowroot or cornstarch into 2 tbsp apple juice.

– Pour into berries and stir constantly while bringing to a boil.

– Remove from heat and add orange zest.

– Allow to cool before serving.

Store in refrigerator for up to 2 weeks.

VARIATIONS: If Toyon berries are plentiful instead of Madrone berries, simmer 1 cup Toyon berries, 1 cup water, 1 cup apple juice and 1⁄2 cup honey and then follow the same recipe.


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