Macerated Strawberries

The process of adding sugar (or in some cases, a splash of liqueur for additional flavor) to fruit and letting it steep over time is known as maceration. In addition to enhancing their natural sweetness, macerating amplifies berries’ natural flavor. Fruit will soften as it macerates, and generate a thin syrup that’s saturated with berry flavor. Expect the end product to possess the brightness of fruit fruit with a texture that’s reminiscent of a compote.

Most maceration is accomplished quickly, within as little as 30 minutes, especially with softer fruits like raspberries and strawberries. Other fruits, such as cherries or dried fruits, need to macerate overnight in order for the changes to occur. But remember, if you macerate softer fruits overnight, they may end up extremely soft.

Tip: Because sugar is a natural preservative, macerating is a great method for extending the life of berries that are less than perfect in appearance or just past their prime. Fruit prepared this way can last for up to three or four days covered in the fridge.

Use for strawberry shortcake, on top of pancakes or crepes, over pound or angelfood cake, cheesecake, on ice cream.

Macerated Strawberries

Fresh ripe strawberries (can use part frozen), or other berry
Granulated sugar

You will need about 1/3 of a pint basket of strawberries per person. One pint of berries is about 2 1/2 cups whole berries; the berries will lose volume as they macerate.

Wash and slice the strawberries, sprinkle with sugar to taste (use 1/8 - 1/4 cups sugar for 1 pint of berries, or to taste), and refrigerate for a few hours to let the sugar draw the juices out of the strawberries to make a sauce.

Adding Flavorings

Instead of granulated sugar, you can also macerate using brown sugar, powdered sugar, honey or maple syrup. You can also add spices like ginger and cinnamon to macerated fruit, as well as herbs, vinegar, ginger, or flavored extracts like vanilla or mint.

Granulated sugar will draw liquid out of fruit, but fruit suspended in a sweet liquid will also undergo this effect, so that its juices are essentially squeezed out into the soaking liquid. Flavorful liquids like juice, wine, liquor, liqueur, or balsamic vinegar can be used for macerating fruit. The flavorful liquid permeates the fruit, while the fruit's natural juices are drawn out, which in turn enhances the flavors the liquid the fruit is soaking in.

Choose the macerating liquid carefully. You may want to use citrus juice such as lemon or orange juice, or liqueurs such as Grand Marnier (orange-flavored), Cointreau, Chambord (raspberry liqueur), or Creme de cassis or a coffee liqueur. Rum or bourbon adds an even stronger flavor to macerated fruits.

When you decide to macerate the fruit, think about the flavors you want to bring out. Strawberries or raspberries would be delicious macerated in a bit of sugar, with some lemon juice, lemon peel, and framboise, which is a raspberry liqueur. Macerate pitted and stemmed cherries in some honey, along with vanilla, balsamic vinegar, and cinnamon. Lemon juice and sugar are perfect for macerating peaches.