Miz Chef

Cooking Up a Healthy Life

Macerated Mulberries

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Berries are beautiful things. They are filled with vitamins, minerals, and antioxidants, most are low calorie, and all are pretty to look at. How many desserts have been made works of art just by the addition of berries?

Macerating berries takes them a step further. Macerating berries involves simply soaking them in liquid. You can start with fresh or dried berries, or any fruit. This techniques softens the fruit (and rehydrates dried fruit) and draws out their sugars, resulting in a syrup-like consistency, perfect for topping cake or ice cream. Sometimes people add sugar to sweeten them even more. You can use almost any liquid to macerate fruit, such as juice or wine. I chose rum for a nice boozy flavor.

For this recipe, I used mulberries. Mulberries can be found in various parts of the world, including Asia and the United States. They come in white, black, and red, and they are similar in appearance to blackberries, except they’re longer and narrower. Aside from being a good source of magnesium, iron, potassium, calcium, vitamin C, and fiber, as well as antioxidants, they’ve been known to help improve circulation, lower blood pressure, improve eyesight, boost immunity, improve digestion, and reduce blemishes and age spots. I’ve also read that mulberries are one of the few fruits that contain protein.

I purchased my mulberries in dehydrated form, so macerating was the perfect way to use them. They’re sweet-tart in flavor and complement any dessert, and can be used in place of preserves.

If you can’t find mulberries, try macerating any fruit you like. Enjoy.

Macerated Mulberries

1 cup dried mulberries
2 teaspoons maple sugar
2 cups vodka or dark rum
1 cinnamon stick

Place the mulberries in a jar with a tight-fitting lid. Add the sugar, vodka or rum, and cinnamon stick. Seal the jar and shake well.

Let it sit at least a few hours.Store in the refrigerator or room temperature up to two weeks. (Because of the alcohol, the fruit will stay well at room temperature.)

 

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Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

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