Zesty Strawberries With Cointreau Food

ZESTY STRAWBERRIES WITH COINTREAU

Steps:

• Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
• To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.

COINTREAU CRANBERRY RELISH

Steps:

• Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in the grated zest of 1 each lemon and orange; chill.

STRAWBERRIES WITH COINTREAU

Steps:

• Peel wide strips of zest without the pith from orange and cut into very thin strips. (Put aside rest of orange for another use.).
• In small saucepan, combine granulated sugar and water; bring to the boil over high heat.
• Add orange zest; reduce heat and simmer for 10 minutes.
• Remove from heat and let syrup cool; stir in liqueur.
• Put berries in bowl.
• Add syrup and orange zest; set aside for 2 hours.
• Whip cream and sweeten to taste with powdered sugar.
• Serve strawberries topped with whipped cream and garnished each serving with a whole strawberry.

STRAWBERRIES IN COINTREAU

Steps:

• Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.
• Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.
• To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.