Ingredients
1/2 c. sugar
1/4 c. water
2 Tbsp. brandy
5 c. boysenberries
1 1/2 Tbsp. cornstarch mixed with
3 Tbsp. water
Method
Sources
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
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Mix the sugar and water in a medium stainless saucepan. Dip your hands in water and use them to wipe down the sides of the pot to remove sugar granules and prevent crystallization. Cook the sugar-water mix without stirring over high heat to a light golden brown caramel, about 10 min. Add in the brandy and half of the berries to the pan. Reduce the heat to medium and continue to cook till the sugar melts, about 5 min. Don't overcook; you want the berries to remain whole. Remove from heat and strain the berries over a bowl. Return the juice to the pan and bring to a boil over a high flame. Whisk in the cornstarch slurry. Boil till thickened and clear, about two min. In a bowl, gently combine the cooked berries, the remaining fresh berries and the thickened juice. This recipe yields 6 servings.