A lovely pink lady, the pink peppercorn. She is somewhat of a foxy, seductive siren. Always dressed up and ready for any occasion … wonderfully pink with so many fabulous and flavorful guises. Who would have thought that she is actually a type of dried berry with a peppery taste and not technically a peppercorn? Her French name is “baie rose”, translated in English to pink berry. Pink peppercorns are soft, fragile berries with a sweet-sharp flavor. Pink peppercorn and berries is undoubtedly one of the better combinations I have tasted. It is sophisticated, the sweet and tartness of the strawberry jam dallied with the ever-tempting pepperiness of the pink peppercorn. It is kind of like the Thelma and Louise of the berry world, a wicked pairing of the unconventional with the traditional. If you like pop it on a freshly baked slice of bread, add a fresh strawberry, a dash of sour cream and a finish it with an extra peppercorn or two … taste how the taste is catapulted into another dimension.
This recipe contains , , raspberries, , strawberries, sugar, oranges, pink peppercorns, powdered pectin
5 jars 250 ml (4 x 1 cup) servings