During the four years I spent writing and revising The Heritage Cookbook, I took it as an opportunity to redefine how I write recipes. I went back to the basics, and rediscovered the fundamental joy of writing a simple recipe. Now don’t get me wrong, I like a good challenge from time to time, but sometimes basic recipes really accent the beauty of simple flavors.
This Berry Preserves recipe highlights how sometimes, less is more. I have a more involved preparation of Cranberry Sauce here on the blog, which we often prepare for Thanksgiving. But lately, I’ve been falling back on today’s simpler version — not just because of its ease on a holiday when all that kitchen bustle can be a bit overwhelming, but because it really lets the berries be the star of the show. Moreover, this simple preparation allows you to plug-and-play various berries, to fit many different occasions.
Berry Preserves (Gluten-free, Primal, Paleo)
3 cups (12 oz bag) fresh or frozen lingonberries, billberries, currants, or cranberries
½ cup orange juice (juice of 2 oranges)
½ cup honey
¼ cup water
1 pinch salt
1. Combine the ingredients in a saucepan and bring to a simmer over medium-high heat; reduce heat to low and simmer until the berries start to pop and the sauce thickens, about 15-20 minutes.
2. Remove the sauce from heat. Serve at room temperature, or refrigerate for up to 1 week.