• Prep Time 10 min.
  • Cook time 3-5 hours
  • Yield 8-10


Place 2 cups sprouted berries in a pot or rice cooker with stock and salt. Bring to a boil and skim. Add thyme, rosemary, peppercorns and garlic. Turn down heat and simmer till liquid is almost gone and berries are tender, about 3 to 5 hours.


Listen to my sprouting class on Deconstructing Dinner from CJLY Radio.