Sunday, October 12, 2014

Autumnal Olive Berry Syrup

Happy Fall! 


We are officially foragers. Here's proof. 
This text came in the other day from our friend Meg (above photo attached): 
"Autumn olive berries! Lots outside of Reid's office."


 Having never met an autumn olive berry, we were excited and 
arrived there within a few hours time to greet these abundant deep red berries. 


 On the way home, we spotted lots more along our driveway.
Guess we could be making jam for days or even weeks around here!


Autumnal Olive Berry Syrup
inspired by Three Foragers
serves 4
On the stovetop, we cooked 1.5 cups berries with 4 T water over medium heat for a few minutes, until berries were softened or burst.


Next, we pureed it and pushed it through a strainer, which helped us deal with the seeds. Then, we added 1/2 c maple syrup and re-heated it on the stove. That's it! No need for cheesecloth, pectin or any other fancy items.


A tiny bit tart, but really delicious over pancakes. Leftovers were great drizzled over butternut squash.

The puree keeps in the fridge for a few days, longer with a squeeze of lemon juice. Puree could also be added to pancake batter, baked goods or smoothies. Will you groan if I say the word antioxidant again here? How about lycopene powerhouse or phytonutrient?? We will now  look for these berries every fall!

In the meantime, two other messages just came in about foraging:
free raspberries-whatever's left in patch at Mermaid Farm &
an with an invite to pick concord grapes.
We're on it!








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