GOOD & READY

Food & Drink - - COLD COM­FORTS SEA­SONAL -

BLACK­BERRY OR­ANGE COULIS

This fresh coulis is great driz­zled over rich cheese or a bowl of greek yo­gurt. Adding the or­ange gives the sauce a bit of bit­ter­ness, and it’s not su­per-sweet, let­ting the juicy black­berry flavours shine.

1 pint black­ber­ries, about 2 cups (500 mL)

3½ tbsp (53 mL) sugar

2 tbsp (30 mL) fresh-squeezed or­ange juice

1 tsp (5 mL) or­ange zest

1 Boil black­ber­ries and sugar in a small pan on the stove­top for five min­utes un­til black­ber­ries break down. Add or­ange juice and zest to mix­ture and blend un­til smooth in a food pro­ces­sor. Serves 6

MINI BERRY JEL­LIES

De­light guests with feel­ings of nostal­gia by serv­ing bright, jig­gly Jell-O in tiny Ma­son jars. We’ve am­pli­fied the berry flavours by mix­ing in fresh blue­ber­ries and rasp­ber­ries. Top with home­made whipped cream or Cool Whip. Make sure to dry the berries com­pletely be­fore adding them in. For a mixed-berry, elec­tric blue dessert, try Jell-O Berry Blue. For a straw­berry-for­ward, pink­ish red dessert, try Jell-O Straw­berry.

1 pack­age Straw­berry or Berry Blue Jell-O

¼ cup (60 mL) fresh blue­ber­ries

¼ cup (60 mL) fresh rasp­ber­ries

Whipped cream

1 Pre­pare Jell-O as per pack­age in­struc­tions.

2 Pour mix equally into four 8-oz (½-pint) Ma­son jars. Re­frig­er­ate for 60 min­utes.

3 Wash and dry fresh rasp­ber­ries and blue­ber­ries.

4 Re­move jars from fridge, mix in 4 rasp­ber­ries and 4 blue­ber­ries. Re­frig­er­ate an­other 60 min­utes or un­til jelly sets. Top with a dol­lop of whipped cream. Serves 4

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