To macerate something is to soften it by soaking it in liquid. You usually hear the word used in recipes that include fresh or dried fruit. Macerating fresh fruit releases some of its juices, creating a sweet syrup.

Common liquids for macerating include citrus juice, wine, rum, brandy and -- our favorite for berries -- balsamic vinegar. A good rule of thumb: one tablespoon of liquid per cup of fruit.