Feeds 6-10 people

Ingredients:

  • 1 pint blackberries

  • 1 pint strawberries, hulled and sliced

  • 1 pint raspberries

  • ¼ to ⅓ cup granulated sugar (depending on sweetness of berries)

  • ¼ to ⅓ cup confectioners’ sugar (for quicker maceration and some thickening)

  • ¼ cup Chambord liqueur

  • Whipped cream or vanilla ice cream

  • Optional: Angel food cups/shells or a thin-medium slice piece of angel food cake

Berries in Chambord Sauce

Instructions:

Draw out the juices from the berries (Maceration):

Note: Granulated sugar will extract more juice, so if you want a more syrupy sauce, use this method and let it sit longer. Confectioners' sugar works for a quicker maceration, and the cornstarch content in the powdered sugar will give a slight natural thickening effect.

Longer Method (Granulated Sugar):

  1. Toss the berries with ¼ to ⅓ cup granulated sugar in a large bowl. 

  2. Let the mixture sit for 1-2 hours at room temperature (or overnight in the fridge), stirring occasionally. 

Quick Method (Confectioners’ Sugar):

  1. Toss the berries with ¼ to ⅓ cup confectioners’ sugar. 

  2. Let sit for 1 hour to allow the sugar to dissolve and the berries to release their juices more quickly. 

Add Chambord:

  1. Once the berries have released juice, gently stir in the Chambord liqueur

  2. If there's not much liquid from the berries add more Chambord

Chill or Serve:

  1. For best flavor, let the berries sit for several hours at room temperature or overnight in the refrigerator to fully absorb the Chambord.

  2. If using the quick method, the berries can be served after an hour after mixing in the Chambord

  3. Serve: plain, or with whip cream or ice cream. Serve over her angel food cup/shell or a medium slice of angel food cake

Note: You can store the finished product longer than you think because of the liquor in the Chambord. When it gets mushy, you can turn it into a killer sauce.

Turning the Leftovers into a Berry Sauce

  1. Blend the Berries: Place your leftover mixture in a blender. Blend until smooth.

  2. Strain the Sauce: Put the blended berries through a fine-mesh strainer to remove the seeds. 

  3. Optional Sweetening or Thickening:

    • Adjust Sweetness: Taste the sauce and, if needed, add a little more sugar.

    • Optional: Thicken: If you prefer a thicker sauce, you can thicken it by cooking it over low heat for 5-10 minutes, stirring frequently. You can also dissolve ½ tsp of cornstarch or arrowroot powder in a tablespoon of water, then stir it into the sauce while heating to thicken it slightly.

Cool and Store: Once you’ve reached the desired consistency, allow the sauce to cool. Store it in the refrigerator in an airtight container for up to a week.