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Wild Berry Recipes from Marian Munro


Foxberry Syrup

1 c. foxberries
½ c. water
1 c. sugar
Boil and cool. Good over icecream, pancakes, etc.

Wild Cherry Syrup

4 c. black or choke Cherries
½ c. water
Boil, blend then strain.

Return pureé (about 2/3 c.) to pot, add 2/3 c. water, 3/4 c. sugar and a couple of drops of almond flavouring. Reheat and stir until sugar dissolves. Cool and serve over cheesecake, ice cream or pancakes.

Bunchberry Syrup

4 c. bunchberries
½ c. water.
Boil and mash, sieve pulp. Return to pot and add 1/4 c. sugar, ½ tsp. Salt, 1 tsp. Cinnamon, 1 tbsp. Lemon juice and a sprinkle of nutmeg. Heat and serve hot with pork, or cold over ice cream. Old Brier Island recipe.

Huckleberry Sauce

Heat 2 c. huckleberries with 1/4 c. water, and 1 c. sugar together until sugar is dissolved. Delicious on pancakes, ice cream or by the spoonful with unpleasant medicine!

Blackberry sauce

- same as for huckleberry sauce. Can strain some or all, to remove seeds.
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