Red Berry Sauce Recipes

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.

Steps:

• Mix cherries,only 1 cup of the raspberries, sugar, and cinnamon sticks in a saucepan over medium high heat and bring to a boil, stirring until sugar dissolves.
• Lower heat and let cook until cherries soften up, approximately 15 minutes.
• Remove from heat, remove cinnamon sticks, and add brandy and remaining 1 cup berries.
• Serve warm or at room temperature over very hard vanilla ice cream, or any other type of dessert you prefer.

Steps:

• Put the sugar and 1/4 cup water into a small saucepan and bring to a boil over medium heat. Cook, swirling the pan, until the sugar is completely dissolved.
• Put the raspberries and strawberries into a blender jar and pour the hot sugar syrup over them. Puree the berries just until liquefied. Pour the mixture through a fine mesh strainer set over a bowl to strain out the seeds.
• Transfer the sauce to a pitcher and pour over ice cream or sliced pound cake. Store the leftover sauce in an airtight container for up to 3 days.

Steps:

• Heat raspberries, strawberries, and sugar in a 2- to 3-quart heavy saucepan over medium-low heat, stirring occasionally, until fruit is hot and sugar is dissolved.
• Purée mixture in a blender (use caution with hot liquids), then force through a large fine-mesh sieve into a bowl, discarding seeds. Let cool to room temperature.

Steps:

• Combine raspberries, sugar, lemon juice, and salt in a small, nonreactive saucepan over low heat. Cook until berries release their juice and just start to break down, about 5 minutes. Use a rubber spatula to press berries through a fine sieve; discard solids. Let cool, and refrigerate until ready to use.

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (do not boil). Stir in bread cubes; set aside.
• In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
• Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
• Meanwhile, in 2-quart saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture comes to a boil and thickens.
• Place strainer over 2-cup serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve warm bread pudding with sauce.

Steps:

• Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.

Steps:

• In a large saucepan, combine the sugar and cornstarch. Stir in orange juice concentrate until smooth; add strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. Store in the refrigerator.

Steps:

• Melt jam in a small saucepan over low heat (I did this in the microwave instead- put the jam in a small glass bowl and heat using medium power for 1-2 minutes).
• Stir in lemon juice.
• Remove from heat and place the jam mixture in a small glass bowl.
• Stir in raspberries.
• Serve warm or at room temperature.

Steps:

• Rinse and remove stems from currents and raspberries.
• In a medium pot add 2 cups of water. Add the currents and raspberries. Bring to boil and take pot off the heat and set aside to draw the juice and cool slightly, about 1 hour.
• In the meantime wash, half and seed the cherries. Wash, hull, and half or quarter strawberries.
• Go back to current, raspberry and water mixture and pour and stir through a metal sieve into a 4 cup measuring cup. (Remove about 1/4 cup of juice to mix with the cornstarch later).
• To the juice add water to make up to 4 cups liquid. Pour into a sauce pan. Add sugar and start heating over medium heat bring to boil.
• Stir the corn starch into the 1/4 cup of juice until well mixed and not lumpy. Stir into juice to thicken bring to rolling boil for 1 minute.
• Carefully fold the cherries and strawberries into the sauce. Pour into glass bowl.
• So that no skin forms, sprinkle with more sugar. Let cool. Then serve with ice cream or what ever you like. Enjoy.