The first time I made this was a year or two back, while visiting my friend Bonni’s cabin. It’s a riff on the Saffron Honey I included in Near & Far. Both rely on a technique using the alcohol in either vanilla or almond extract to pull the saffron flavor into a liquid. You then stir that saffron liquid into honey (or whatever else you like). It’s incredible. Drizzle over cheese, yogurt, oatmeal, waffles – you get the idea. When blackberries are in season, I like to heat them just long enough for them to break down a bit, and then stir the berries into the honey as well. That’s what you see here. I used blackberries, but blueberries or other ripe, seasonal berries are equally delicious. It’s one of those things you can make in a flash that ends up putting a special accent on a breakfast, brunch, cheese plate, etc.