Macerated Christmas Berries

By Angela Casley
Macerated berries. Artesania de Galicia ceramic bowl $65, and Wundaire bowl, $52, from Tessuti. Photo / Babiche Martens

One of the easiest and most colourful dishes to serve as a dessert is a bowl of macerated fruit. This recipe is simple and made in minutes. Any selection of berries is fine for this dish, which packs a delicious punch. I have used brandy, but if you have Cointreau or any other favourites, go with them. Just remember, if children are eating these, don’t be too heavy-handed.


Serves 10

3 cups strawberries, hulled and halved

2 cups raspberries

1 cup blueberries

1/4 cup chardonnay vinegar

1/2 cup caster sugar

1/4 cup brandy Mascarpone, to serve

1/2 cup shredded mint leaves
  1. Place all the berries into a large bowl.
  2. Sprinkle over the sugar, followed by the vinegar and brandy. Stir gently and allow to sit for 1 hour. Stir once or twice during this time.
  3. Serve with a dollop of mascarpone and scatter over mint leaves.

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