Last year’s no-bake dessert – a version of traditional Christmas fruitcake with a cool twist – became one of our most requested holiday recipes. So we brought it back for second helpings. Enjoy!
Sherried Berry Sauce
In a food processor, whirl 1 cup (250 mL) sliced strawberries with 1 cup (250 mL) raspberries until puréed. Whirl in 3 tbsp (45 mL) sweet sherry and 2 tsp (10 mL) granulated sugar. Using the back of a spoon, press purée through a sieve. Discard seeds. Drizzle over ice cream or cheesecake. Makes 1 cup (250 mL)
You don’t need a Miracle on 34th Street to find the ideal digestif to serve after a holiday meal. Port has the body and sweetness to match most holiday desserts, including spice cookies and chocolate bars. Tawny ports have an almond and caramel character, often a favourite of those new to fortified wines; vintage ports are more robust, with deeper blackberry and currant flavours. Try Warre’s Otima 10 Year Old or Graham’s Late Bottled Vintage in a snifter glass.
If you can’t find glacé mix (diced candied orange, lemon and citron peels, pineapple and cherries sold in tubs at the grocery store), use chopped glacé cherries and pineapple.