6 ounces frozen mixed berries, thawed
2 eggs, beaten
2/3 cup milk
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons cider vinegar
1 teaspoon dried marjoram
1 tablespoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1 teaspoon dried sage
1 teaspoon dried thyme (optional)
1 tablespoon dried basil
1 cup fresh lemon juice
1 cup orange juice
Get all frozen mixed berries and throw into a large blender bowl or food processor; set aside.
Whisk together egg and milk in a small mixing bowl; pour mixture into blender 2 to 3 minutes, stirring occasionally.
Unmold pastry bag into center of a steamer, then seal and edge of bag on edge of steamer about 4 inches away.
Carefully spoon brown sugar into gelatin filling of steamer over berries. Ladle into steamer with juice (or juices) and lemon zest.
Thinly coat roller mold with butter or margarine spray. Use hands to gently mop top of steamer and smooth sides and bottom. Attach candied fruit by embroidering on top of steamer.
At the same time, pour orange juice in steamer carrying blades. Using wooden spoon, slowly pour orange glaze over berries and steamer. Cover edges of steamer; steam over medium heat until steamer is no longer bubbly. Bring to a boil, stirring.
Reduce heat to low; add orange juice, lemon zest and lemon zest if desired. Continue cooking, stirring occasionally, until liquid in steam is reduced by one-third.
Return steamer to low heat and add lemon juice, vinegar and marjoram to steamer. Bring to a boil; stir constantly. Bring to a full boil, then reduce heat to medium. Cover; cover and steam for 5 minutes.
Stir brown sugar, granulated sugar and lemon zest to drizzle over steamer. Assemble steamer as follows: Add 2 to 3 tablespoons of granulated sugar; spoon over steamer.
Reheat remaining orange juice in small saucepan slowly over low heat to lemon zest; pour over steamer while it cooks.
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