612 612

Mixed Berry, Red Wine & Basil Puree by Amanda Orchard

With the Festive Season fast approaching ,for this month’s newsletter I wanted to share one of my favourite recipes I’ve developed this year. It’s super ‘Christmasy’ with a very classic flavour that has a little twist with the incorporation of fresh basil.

You could serve this folded through yoghurt or ricotta, on its own with a touch of cracked black pepper & olive oil for a slightly savoury twist, it can be turned into a jelly or gel, incorporate it into trifle, serve with dark chocolate cake, heat it and serve it warm with other stewed fruits such as apple or pear, it’s also been pointed out it could be a fantastic smoothie base and would pair beautifully as a sauce for venison!

Modification Utensils

Stick Blender, Blender or Food Processor


    1. Combine wine, orange juice, sugar, cinnamon, star anise & basil leaves in a saucepan and bring to a gentle simmer over a medium heat until berries are tender and alcohol has cooked out - approximately 5 to 10 min.
    2. Place berry mix in a container and refrigerate until chilled.
    3. Once chilled remove cinnamon sticks and star anise and liquify berry mix using your modification tool of choice.
    4. Pass through a sieve removing any lumps, fibres and seeds.
    Note- If requiring thickened fluids, thicken the mix using prescribed thickening agent after sieving