Directions

• Purchase 16 ounce bag of frozen Triple-Berry Medley
• Add frozen Berry medley, Raspberry Liquor, and Lime juice to medium sauce pan.
• Bring to simmer and cook for 10 minutes or until thickened, stirring occasionally. Mash fruit with spoon while stirring. Continue to cook to desired thickness.
• The following steps are a personal choice and are optional
• I don’t care for seeds or chunks in my berry reduction, so I performed a several methods to obtain a smooth reduction syrup. If you don’t mind seeds and want chunks of berries, you can stop right here.
• Since I wanted a smooth reduction, I first processed the berry reduction in a food mill. This helped to squish the berries into a pulp, and eliminate large seeds. A stick-blender can also be used.
• To further remove any small seeds, press berry reduction through a fine mesh sieve to obtain a seed-free reduction sauce.
• The Triple-Berry reduction can now be served warm, or stored in a small container in the refrigerator.
• Check out this recipe for Egg-Yolk Pound Cake. A perfect companion for this tart Triple-Berry reduction.