Chile Blackberry Syrup Recipe
For those of you with summer blackberries on hand, you must must must try this recipe. It doesn’t lake long, and you are left with enough sweet & spicy, chile-infused blackberry syrup to keep your taste buds tingling right into August. I clipped the recipe out of an issue of Gourmet Magazine years ago. Actually, here we go, it was September 2007. I switched up the chiles, made a few other tweaks, and have been using the syrup to spritz up sparkling water all week.
1 and 1/2 cups filtered water
1 cup sugar (organic evaporated cane juice)
1 cup dark Muscovado sugar (or dark brown sugar)
1/4 cup lemon juice
1 ancho chile (1 oz), stemmed and chopped
6 small Arbol chiles (1/8 oz), stemmed and chopped
1 cup (4 oz) blackberries
Combine sugars, water, lemon juice and chiles, with seeds, in a large saucepan. Use a larger pan than you think you need. Syrup will foam – a lot. You’ll think you have it under control, and then, when your back is turned, distracted by a funny soccer anecdote on Twitter, the syrup will overflow your pan, spewing spicy-sweet molten lava all over your stove. Don’t say I didn’t warn you. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium-low and continue to cook at a low boil until thick and syrupy, about 20 – 25 minutes.
Remove syrup from heat, add blackberries, stir to coat, and allow berries to soften for 2 to 3 minutes. Transfer to a food processor and process until smooth (alternatively, use an immersion blender, but I did not think my immersion blender would stand up to the rather big pieces of ancho in my syrup). Press through a sieve (reserve solids for a boozy or vinegary infusion: see Options). At this point, you can store the syrup refrigerated for about 1 month, or fill hot jars to 1/4-inch headspace, wipe rims, affix lids and process in a boiling water bath for 10 minutes.