Forest Berry Salad
Ingredients
400g assorted forest berries (I used raspberries, red currants, and blueberries; you can also add black currants, blackberries, wild cherries)
Dressing
100ml dry red wine
1 tablespoon sugar
1 packet vanilla sugar
1 teaspoon red wine vinegar
1 small piece cinnamon stick (about 1cm)
Servings: 2
How to prepare forest berry salad
- Simmer the dressing ingredients in a small saucepan until reduced by half and syrupy (about 5-7 minutes). Let it cool, then refrigerate (or freeze briefly if you're in a hurry) to chill thoroughly.
- Place the cold berries (from the refrigerator) in a bowl. Pour the prepared dressing over them. Gently toss with your hands to avoid crushing the berries. Refrigerate for 15 minutes to let the flavors of the berries and dressing meld together.
- Serve the salad on its own or over a scoop of ice cream.