Recipe from Cooking Light, May 2003. Serve this topping over pound cake, angel food cake or biscotti and garnish with mint.
1 cup dry red wine 1/4 cup sugar 1/2 teaspoon whole black peppercorns 2 (2 1/2-inch) orange rind strips 1 cinnamon stick 1 bay leaf 4 cups sliced strawberries 1 cup blueberries
Combine first 6 ingredients in a small non-aluminum saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup. Strain wine mixture through a colander into a large bowl; discard solids. Add berries; toss to coat. Serve warm or chill up to 2 hours. Serves 8.