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Inspired by our time at Knott's Boysenberry Festival, we wanted to find some novel ways to explore the sharp, acidic flavor of Boysenberry with savory tastes. Boysenberry Nappe: 1 cup red wine - we like the variations in a red blend 1/2 cup of four berry preserves 1 cup of boysenberry preserves, or, 2 cups of frozen boysenberry (we had a time finding some) 1/2 tbsp of brown sugar Preparation: Start to bring wine to a simmer, as you put in both sets of preserves (or berries), bring to a...

"Real Irish Food: 150 Classic Recipes from the Old Country" by David Bowers 320 Pages 2014 Skyhorse Publishing What's nice about David...