For those unfamiliar with salmonberries, or those who have had unexciting or unpalatable experiences with them, this recipe is for you. The natural tartness of the berries is sweetened by the sugar, heightening the pleasant qualities of their overall flavor. For sweeter berries, add more sugar. Pair with ice cream, cheese, pastries and baked goods like scones or soft breads. Or eat them as I prefer: by themselves with your sticky fingers.
- 1/2 cup fresh salmonberries
- 1 1/2 tsp. sugar
Broadcast the sugar over the salmonberries. Gently fold the berries into the sugar. Cover and place in refrigerator until a syrup forms, just a couple hours. Fold them again so that the syrup produced coats them completely. Cover and place in refrigerator overnight.
For a closer look at the salmonberry, see my post: Salmonberries & Pacific Northwest Cuisine