Inspired by Lesley Waters as shown on BBC's Ready Steady Cook 1/2 cup red currants 1 tablespoon balsamic vinegar1 1/2tablespoons honey Pinch coarse salt2 tablespoons olive oil In a small pot set ...

Even if you have a tried-and-true blueberry pie recipe, you might want to give this trick by Alex Guarnaschelli a try. It ...

Whether kept intact on the vine for desserts, picked and tucked inside berry pies, cooked into sauces or matched with roasts, currants have a bright astringency that works equally well with sweet ...

In a medium saucepan, bring one-half cup of water and the sugar to a boil. Boil until the mixture is a light syrup consistency, 4 minutes (for a more dense sorbet, boil until the syrup is thick, 7 ...

Currants are one of the few fruits that don’t need full sun to ripen. Like blueberries, they thrive in cold climates, growing best in the Northeast and the Pacific Northwest, climate Zones 3-5.

Yield: Serves 6 INGREDIENTS: 2 pounds mixed fresh berries, such as strawberries, raspberries, blackberries, blueberries, red and black currants 1/2 cup sugar 2 tablespoons fresh lemon juice ...

The long, hot days of summer always bring berries to my mind. Blackberries, blueberries, black and red raspberries, gooseberries, wine berries, mulberries, currants and more. All these are coming ...

Yield: Serves 6 Ingredients: 2 pounds mixed fresh berries, such as strawberries, raspberries, blackberries, blueberries, red and black currants 1/2 cup sugar 2 tablespoons fresh lemon juice ...