Strawberries in Wine Syrup

Recorded May 12, 2008. Adapted from Made in Spain on PBS-TV, with Chef José Andrés.

1/2 lb ripe strawberries, hulled and halved
2 T sugar, approximate
1/4 t ground cinnamon
1/2 t vanilla extract
3 T mellow red table wine (e.g., carmenere, temparanillo, garnacha, pinot)
pinch freshly-ground pepper
1/2 t balsamic vinegar

Combine ingredients in a bowl, turning gently to combine and dissolve the sugar. Add more sugar if needed. Cover and refrigerate, stirring occasionally. Serves 4. Excellent over vanilla yogurt or vanilla ice cream, or simply as a fresh fruit salad. So beautiful and delicious. Variation:  A sliced banana added just before serving boosts both flavor and nourishment.

Berry Sauce

Recorded October 14, 2009. This sauce makes an excellent topping for yogurt, ice cream, pancakes, French toast or fresh fruits such as melon, pear, or banana.

6 oz (175 g) fresh or frozen berries
1 to 2 T (15 to 30 ml) sugar (based on the fruit sweetness)
1 to 2 T (15 to 30 ml) water
1 t tapioca starch or corn starch
pinch of salt

Combine ingredients in a tall microwave-proof container. A 2-cup (500 ml) measuring cup works well. Bring to a boil in the microwave cautiously, taking care it doesn't overflow. Stir, and bring to a boil again. Pour while hot into a small clean glass mason jar sanitized with boiling water. Tighten band while it cools. Store refrigerated. Lasts about one month after opening.  Note: Blueberries, strawberries, blackberries, raspberries  or sweet black cherries can be used. Black cherry sauce is outstanding. Pineapple is not recommended.