Taking saffron infused honey to the next level by adding seasonal blackberries. It's simple, and an ideal topping for oatmeal, pancakes, waffles, or a cheese plate. A favorite!
Ingredients
2 pinches of saffron (about 40 threads)
1 teaspoon vanilla extract or almond extract
1/2 cup (120 ml) runny wildflower honey
1 pint ripe blackberries
Directions
Place the saffron threads in a tiny bowl. Add the extract and stir until the saffron is wet. Let it sit for 10 minutes before stirring the saffron mixture into the honey. You'll want to stir well, until the honey is uniform and the threads are evenly distributed throughout. In the meantime, gently heat the blackberries in a saucepan over medium heat. You want the berries to begin to breakdown and release juices, but not overcook. Stir the berries into the honey, and store in a jar in the refrigerator for up to a week.
