Homemade Raspberry and Blueberry Spread is ready in no time – no cooking skills required. Freshly made berry spread will give a nice touch to your breakfast or even afternoon teatime. Raspberry and Blueberry Spread is very diverse – you can use it on top of your toast, muesli or yoghurt. Or even top your vanilla ice cream scoop with it. It has a smooth – yet zingy taste with a hint of vanilla. But most of all you can taste all those fresh raspberries and blueberries without too much sugar.
Homemade Raspberry and Blueberry Spread
Preparation time: 40 minutes
Makes: approximately 2 cups
300 g fresh raspberries
400 g fresh blueberries
2 vanilla pods
1 tbsp caster sugar
1/2 cup water
Cut the vanilla pods lengthways with a sharp knife. Seed both pods. Set the seeds aside.
In a pan combine blueberries, raspberries, vanilla seeds and sugar with the water. Bring to boil.
Lower heat to medium when the berries start to soften. While occasionally stirring cook over medium heat for around 15-20 minutes or until the water starts to reduce.
Then change to low heat and cook further 5-10 minutes or until the spread is the desired consistency. Remember that the spread will thicken when it cools down. Transfer the spread into a bowl and leave to cool. You can also freeze the spread if you do not wish to use all of it.