Ingredients
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300 g berry mixed (either fresh or frozen)
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40 g sugar
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1 tbsp rum, if desired
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juice of 1 medium orange
Directions
Roasted berry sauce (Beerenröster) is one of the traditional variants of making berry or fruit sauce in Austria. It is called “roasted” because the first step of making this sauce is roasting/caramelization of sugar. Caramelized sugar adds a roasted/caramel note to the sauce.
Such sauce is served alongside with berry/fruit compote with Keiserschmarrn and Semolina schmarrn, and many other Austrian desserts.
This sauce can be made from frozen berries. It is also can be easily stored in the fridge.
Make it to serve with blini and oladi!
Bon appetite!
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Steps
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1
Done
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Melt sugar to caramel in a medium-sized dry pan. |
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2
Done
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When the sugar has melt and got darker, add the orange juice. The caramel is going to harden immediately, but as the juice warms up it will melt again. Let the juice boil for a while and become 1/3 smaller in volume. |
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3
Done
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Add the berries, distribute them evenly in the pan and bring to a boil. Add rum and let simmer for 7-10 min. |
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4
Done
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The berries will release many juices that will gradually become thicker. We need the liquid decrease in volume by ½. Don’t stir too often - stir only at the beginning in order not to break the berries. |
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5
Done
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Remove from heat, let chill. How to serve: How to keep: |
