Drizzle autumn olive syrup over pancakes or desserts.
Autumn Olive Berry Syrup
Ingredients
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Foraged berries from the invasive Autumn Olive plant
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Water (enough to cover berries by 1 inch)
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Sugar (⅓ cup per 1 cup of sieved pulp)
Instructions
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Place foraged Autumn Olive berries in a non-reactive pot with plenty of room to spare. Cover with 1 inch of water.
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Bring to a boil, then reduce heat and let simmer for 30 minutes.
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Run the berries and water through a food mill, or mash with a potato masher and press through a sieve to remove skins and seeds. (Important: discard seeds in the trash, not the compost.)
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Measure the sieved pulp. For every 1 cup of pulp, add ⅓ cup of sugar.
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Return to low heat and simmer, stirring occasionally, until the mixture reduces to a syrupy consistency.
Sally Rossi-Orman lives in Scituate with her husband and son and is a lifelong forager, naturalist, and teacher and loves eating up the South Shore!
Read the Story that inspired this recipe.
