Summer = fresh berries. YAY! It is finally strawberry season here in Maine which means it is time to pick, pick, pick and jam, jam, jam. It would be silly not to eat as many berries out of hand as possible during the fleeting season.
Strawberry Shortcake is the perennial favorite so this dessert might be considered a bit daring in the sense that it does not involve any whipped cream. Trust me you will not miss it. These berry cups can be prepared ahead of time and chilled until needed, simply sprinkle the toasted almond garnish on before serving.
Grand Marnier Balsamic Berries
Makes 10 (1 cup) Servings
1/2 cup dried cranberries
1/3 cup Grand Marnier
2 tsp. high quality aged balsamic vinegar
1 qt. fresh strawberries, stemmed and quartered
1 pt. fresh blueberries
1/2 pt. fresh blackberries
1/2 pt. fresh raspberries
2/3 cup slivered almonds, toasted
mint sprigs (optional)
Add the cranberries and Grand Marnier to a small saucepan over medium-high heat. If using a gas stove be cautious as you stir because the Grand Marnier could ignite from the flame. If this happens, carefully cover the saucepan and the flame will go out. Bring the cranberries to a simmer and cook for 1 minute. Stir in the vinegar and transfer the mixture to a bowl to cool. Most of the liquid will be absorbed by the cranberries
Divide the berries between glass dishes. Spoon the cranberries over the berries. Refrigerate until needed. Garnish each cup with a sprinkling of almonds.
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