Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
- 1 tbsp. unsalted butter
- 3 tbsps. vanilla sugar
- 3 tbsps. Honey
- 1 orange – zest and juice
- 1 pint fresh Blueberries
- 1 pint fresh Blackberries
- 1 pint fresh Strawberries – cleaned and hulled
Directions
- In a saucepan over medium heat, melt butter with the sugar, honey and orange juice/zest.
- Cook until sugar begins to dissolve, about 2-3 minutes. Add the blueberries and cook until they start popping and begin to release juice, about 2-3 minutes. Then add the blackberries and strawberries and cook until soft and ready to burst, about 3-4 minutes, depending on ripeness.
- Use a rubber spatula to stir carefully (do not crush berries). Serve immediately or store in an airtight jar and refrigerate (*once cooled). Use later with ice cream, crepes, or simply on toast for breakfast. Enjoy!
*Once refrigerated it will thicken like a loose marmalade.