Slow-Cooker Blackberry Cordial ~
~ adapted from Rachel Ray ~
6 cups blackberries in the bowl of a slow-cooker…
Use a potato masher over 1 cup sugar on blackberries.
Add 1 quart water, 2 bay leaves, 6 black peppercorns, and strips of zest of the complete rind of 1 lemon.
Cover and cook over low heat for 2 1/2 hours. Stir and increase heat to high setting for 1 1/2 hours.
Strain through a fine-mesh sieve without pressing on berries.
Stir in 1 1/4 cups brandy and 1/2 cup maple syrup.
Refrigerate up to 1 month. Enjoy as a cocktail with seltzer over ice or straight. If for cooking, use as a pan sauce for pork or chicken.
(Without brandy, whisk with mustard, vinegar, and extra virgin olive oil for a vinaigrette… or for syrup without brandy, simmer until thick for over pancakes, waffles or ice cream.)
Leave a Reply