Phyllis Franklin, Barnes & Watson's Accounts Manager, adapted a recipe out of Cooking with Tea and created Cherry Sweetberry Conserves. Cherry Sweetberry Conserves - yields about 1 1/2 quarts 2 Tablespoons Barnes & Watson's Sweetberry tea2 + cups water4 lbs. tart cherries, if using frozen allow to thaw and drain off liquid2 1bs. Granulated sugarpeel of one orange, diced¼ teaspoon coarsely ground black pepperSteep 2 Tablespoons of Sweetberry leaves for 10 minutes in 16 oz plus a little more of water. Strain out tea leaves, leaving 2 cups liquor. Combine all ingredients in heavy 3-quart saucepan except for orange peel. Bring to boil, skimming frequently during the first few minutes. Reduce heat and cook just until the mixture coats the spoon then flows off slowly, about 15 minutes. Sauce should have the appearance of a very thin syrup. Add the orange peel. Cook for about 15 minutes, stirring frequently. The mixture will not appear thick when hot, but does set some when cool. Serve conserves on fresh scones with Barnes & Watson's Black Currant tea. Phyllis Franklin, Barnes & Watson's Accounts Manager, adapted a recipe out of Cooking with Tea and created Cherry Sweetberry Conserves. Cherry Sweetberry Conserves - yields about 1 1/2 quarts 2 Tablespoons Barnes & Watson's Sweetberry tea2 + cups water4 lbs. tart cherries, if using frozen allow to thaw and drain off liquid2 1bs. Granulated sugarpeel of one orange, diced¼ teaspoon coarsely ground black pepper Steep 2 Tablespoons of Sweetberry leaves for 10 minutes in 16 oz plus a little more of water. Strain out tea leaves, leaving 2 cups liquor. Combine all ingredients in heavy 3-quart saucepan except for orange peel. Bring to boil, skimming frequently during the first few minutes. Reduce heat and cook just until the mixture coats the spoon then flows off slowly, about 15 minutes. Sauce should have the appearance of a very thin syrup. Add the orange peel. Cook for about 15 minutes, stirring frequently. The mixture will not appear thick when hot, but does set some when cool. Serve conserves on fresh scones with Barnes & Watson's Black Currant tea. Phyllis Franklin, Barnes & Watson's Accounts Manager, adapted a recipe out of Cooking with Tea and created Cherry Sweetberry Conserves. Cherry Sweetberry Conserves - yields about 1 1/2 quarts 2 Tablespoons Barnes & Watson's Sweetberry tea 2 + cups water 4 lbs. tart cherries, if using frozen allow to thaw and drain off liquid 2 1bs. Granulated sugar peel of one orange, diced ¼ teaspoon coarsely ground black pepper Steep 2 Tablespoons of Sweetberry leaves for 10 minutes in 16 oz plus a little more of water. Strain out tea leaves, leaving 2 cups liquor. Combine all ingredients in heavy 3-quart saucepan except for orange peel. Bring to boil, skimming frequently during the first few minutes. Reduce heat and cook just until the mixture coats the spoon then flows off slowly, about 15 minutes. Sauce should have the appearance of a very thin syrup. Add the orange peel. Cook for about 15 minutes, stirring frequently. The mixture will not appear thick when hot, but does set some when cool. Serve conserves on fresh scones with Barnes & Watson's Black Currant tea.Cherry Sweetberry Conserves - yields about 1 1/2 quarts 2 Tablespoons Barnes & Watson's Sweetberry tea 2 + cups water 4 lbs. tart cherries, if using frozen allow to thaw and drain off liquid 2 1bs. Granulated sugar peel of one orange, diced ¼ teaspoon coarsely ground black pepper Steep 2 Tablespoons of Sweetberry leaves for 10 minutes in 16 oz plus a little more of water. Strain out tea leaves, leaving 2 cups liquor. Combine all ingredients in heavy 3-quart saucepan except for orange peel. Bring to boil, skimming frequently during the first few minutes. Reduce heat and cook just until the mixture coats the spoon then flows off slowly, about 15 minutes. Sauce should have the appearance of a very thin syrup. Add the orange peel. Cook for about 15 minutes, stirring frequently. The mixture will not appear thick when hot, but does set some when cool. Serve conserves on fresh scones with Barnes & Watson's Black Currant tea. |
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