A very low oven or a dehydrator turns autumn olive fruit into fruit leather.

With hints of spice, a zesty orange tang, and a pronounced shallot flavor to compliment the subtle sweetness, it skews toward the savory side of things, making it a terrific accompaniment to any robust meat dish, such as venison or duck.

Randi Baird’s approach to crafting a liqueur from tart autumn olive berries is inspired by Catherine Walthers’ recipe for beach plum cordial. When Randi bottles the pale peachy-pink cordial, she drops in a few whole berries as a colorful accent.