This recipe is from Alice Water’s Cookbook Chez Panisse Fruit

Ingredients:

• 1 quart-sized jar with lid

• 1 quart of fresh raspberries, washed and dried

• 1 cup granulated sugar

• 1 quart brandy

Fill a quart-sized jar with fresh raspberries. Pour a cup of granulated sugar over the top of the raspberries and then cover the sugar and berries with brandy. Give the jar a stir and screw on a lid. Place the jar in a cool dry cupboard for 4 or 5 days, stirring occasionally until the sugar has dissolved. You can eat these berries over ice cream, cake, pudding, meringue, breakfast cereal, or right out of the jar.