Macerated Strawberries
photo by Cookin-jo
- Ready In:
- 2hrs 20mins
- Ingredients:
- 3
- Serves:
-
8
ingredients
- 946.38 ml strawberries
- 59.14 ml honey
- 59.16 ml Grand Marnier (or any other orange-flavored liqueur, I used Triple Sec)
directions
- Wash, then hull strawberries. Don't use strawberries that are "bad" -- overripe, underripe, moldy, squashed, resemble Richard Nixon -- if there's a white crown on a strawberry, don't use it.
- Set aside 6-8 strawberries, and roughly chop the rest of them. Irregular shapes are good.
- Take the 6-8 strawberries that were set aside, chop 'em too, then mash them with a fork so you've got a rough strawberry puree.
- Mix the chopped strawberries and the mashed strawberries in a bowl, trying to coat the whole pieces as much as possible.
- Add the honey, then the Grand Marnier, to the bowl. Stir gently until it's all coated.
- Refrigerate at least two hours, then serve over whatever pleases you.
- Note: If you don't want to use liqueur, you can substitute lemon juice and a teaspoon or two of lemon zest.
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Reviews
-
WOW, crazy name but wonderfully good! Followed as directed and used Grand Marnier. I gave everything a rough chop and a few smashes. I can see why it is important to have fully ripe & red strawberries. I will be serving over fresh pound cake along with whipped cream and ice cream, whatever our guests desire! Hopefully I'll get a photo. Thanks KLH!
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I've made similar strawberries many times in the past but there's one thing that sets this recipe apart. The few mashed strawberries mixed in thicken the juices wonderfully, and almost make a sauce instead of just juice. Excellent!!! I used a hand blender to puree the 6 berries and I used Cherry Marnier instead of Grand Marnier which I thought was very good, but I will try it with Grand Marnier as well. Thanks for an easy twist on one of my favourite ways to serve strawberries.
RECIPE SUBMITTED BY
<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>