Wineberry Season: A Tart Little Treasure Hunt

Forget the supermarket. The real treasure is hiding in plain sight, draped over arching canes on a handful of Dutch farms. We’re talking about the wineberry (Japanse wijnbes in Dutch). It looks a lot like a raspberry, but it is a different plant: the berries are glossy and wine-red, with a sweet-tart, slightly wine-like flavor, and the arching canes are covered in red, sticky hairs. You can pick them from late July to early September.

Picking them is a delightfully sticky affair. Grab a friend, a kid, or just your quiet self. Bring a wide, shallow basket (they crush easily, these delicate gems). The canes are bristly and thorny, so watch your hands, and you will lose a few berries if you yank. Pick only fully wine-red berries and leave the green and orange ones on the plant. Gently cup the berry in your palm and give a soft, sideways twist. If it’s ready, it will tumble into your hand, leaving the core behind on the plant. Pop one in your mouth immediately. You have to. It’s the rule. That burst of sweet-tart juice is the payment for your labor.

It’s a race against the birds and the weather, so fill your basket. Your fingertips will be stained a lovely magenta.

At Home with the Bounty

Wineberries don’t last long—two or three days in the fridge, unwashed, in a single layer in a shallow container. Rinse them gently just before use. But that’s okay. They are meant to be used fast and furiously.

General Use:

  • Eat them by the handful: In granola. On yogurt. Just standing over the sink.
  • Jam it: Cooked with sugar and pectin, a simple wineberry jam is a revelation—less sweet than raspberry, more complex.
  • Freeze flat: Spread them on a baking sheet, freeze, then bag them for smoothies all winter.

Two Recipes

1. Wineberry & Vanilla Clafoutis

A rustic French dessert that’s impossibly easy.

  • Preheat oven to 180°C (350°F). Butter a 9-inch pie dish.
  • In a bowl, whisk together: 3 eggs, 1/3 cup sugar, 1 teaspoon vanilla extract, a pinch of salt, 1/2 cup flour, and 1 cup whole milk. Whisk until smooth.
  • Pour half the batter into the dish. Scatter 2 cups of wineberries over it. Pour the remaining batter on top.
  • Bake for 35-40 minutes until puffed and golden. Serve warm or at room temperature with a dusting of powdered sugar. It’s a happy, messy, beautiful thing.

2. Quick Wineberry & Balsamic Glazed Chicken

Sweet, tart, and dinner-ready in 20 minutes.

  • Season 2 chicken breasts with salt and pepper. Sear in a hot pan with butter until golden on both sides (about 4 minutes per side). Remove chicken.
  • In the same pan, add 1 cup wineberries and 2 tablespoons balsamic vinegar. Smash the berries with a spatula. Let it bubble for 1 minute.
  • Stir in 1 tablespoon honey and 1/4 cup chicken broth. Return the chicken to the pan, spoon the sauce over it, and simmer for 5 minutes until cooked through.
  • Serve with rice or a crisp salad. The sauce is a tart, sweet, savory miracle.