BERRY SAUCE
Steps:
- Combine the berries, sugar, lemon zest and juice in a medium saucepan set over medium heat. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes.
- Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
MIXED BERRY SAUCE
Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.
Provided by Misoweeby
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
- Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
- Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 17.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 15.7 g
BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE
Sweet, savory, with a little kick. This marinade and sauce goes great with both chicken or pork, on the stove, in the oven, or on the grill.
Provided by Simon Chong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
- Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
- Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
- Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
- Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 25 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 242.7 mg, Sugar 20.6 g
CRANBERRY-CHILE SAUCE
Provided by Marcela Valladolid
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place the sugar and 1 cup water in a medium saucepan over high heat and bring to a boil, stirring until the sugar dissolves. Add the cranberries to the saucepan and return to a boil. Turn down the heat to low and let simmer until the cranberries start bursting, about 10 minutes. Add the orange zest to the sauce.
- Meanwhile, bring 1 cup water to a boil in a small saucepan over medium heat. Add the guajillo and ancho chiles and simmer until the chiles soften, about 5 minutes. Turn off the heat.
- Transfer the chiles to a blender using a slotted spoon; blend until they become paste-like, adding some of the water from the pan to loosen. Add the chile paste to the cranberry sauce, season with a pinch of salt and stir. Heat and serve as a great twist to a Thanksgiving classic!
DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
- To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
A VERY SIMPLE BERRY SAUCE
Make and share this A Very Simple Berry Sauce recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Put the blueberries in a pot over low to medium heat, do not add water, there will be enough liquid from the thawing of the berries. We like our sauce quite tart, if you like it sweeter, add more Splenda or sugar. Stir the Splenda into the berries, cook stirring until the berries are thawed and the Splenda dissolved; about 5 minutes.
- Whisk together the cold water and the cornstarch until smooth, add mixture to the berries and simmer and stir until thickened, about 5 minutes. Try to keep most of the berries whole as much as possible. The recipe can be doubled or more.
- Use as a topping for anything you wish and enjoy!
Nutrition Facts : Calories 144.5, Fat 0.2, Sodium 2.6, Carbohydrate 38.5, Fiber 3.4, Sugar 30.2, Protein 0.6
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BERRY SAUCE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 20 minsCategory Breakfast & BrunchCalories 98 per serving
- Combine all of the berries in a large bowl and stir gently to combine. Spoon about 2/3 of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.
- Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
- Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
- Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
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