When it comes to bursting flavors, nothing does it for me like the dark fruits; blackberries, black currants and blueberries. When you use them for baking or cooking they each need a little extra something to keep the flavors bright.
Enter Cardamom. I’ve said before that this spice can go either savory or sweet. Here we go boosting the sweet in this sauce for a simple store bought angel food cake. Why store bought? ALDI had them for a dollar. The blackberries were only 1.29
The sauce is simple enough:
- 1 pint fresh blackberries, reserve a few for garnish
- 1/4 cup blackberry wine of your choosing
- 2 TBS forest honey
- 1/4 tsp cardamom
Combine honey and wine in a sauce pan and reduce. As it reduces you will want to adjust the sweetness depending on the quality of the wine. Sharper wines will need more, the Mackinaw Trail wine I used needed almost no honey other than to meld the flavors of the cardamom and berries.
Reduce heat. Add the blackberries and cardamom, tossing berries in liquid mixture more than actually stirring. You don’t want to break up too much of the berries. Cook until the syrup around the berries is a thin ribbon consistency, almost to the point of becoming jelly.
Remove from heat, cool five minutes. Then drizzle over the sliced angel food cake. Garnish with the fresh berries.