recipes barefoot contessa

Stewed Fresh Berries (Serves 6)

Copyright 2008, Ina Garten, All Rights Reserved


Photo: Maura McEvoy

3 half-pints fresh raspberries, divided
Half-pint fresh blueberries
¼ cup sugar
¼ teaspoon orange zest
2 teaspoons framboise (raspberry brandy), optional

Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.