Strawberry Orange Juice Sauce Recipes

Steps:

• Working in batches, puree berries and juice in blender.
• Transfer to bowl.
• (Can be made one day ahead. Cover and chill.).

Steps:

• Stem the strawberries and put them in a serving bowl. Sprinkle with the sugar and pour over the juice. Cover and leave to macerate several hours or overnight before serving.

Steps:

• In a small saucepan, heat the liqueur and orange juice over medium heat.
• Stir in 1 3/4 cups strawberries. Cook for 2 minutes, stirring frequently.
• Stir in the sugar. Cook for 2 to 3 minutes, or until the berries soften. Remove from the heat.
• Stir in the remaining 1 3/4 cups strawberries. Serve hot or pour into a small airtight container and refrigerate until ready to serve.
• Cinnamon Blueberry Sauce
• Substitute fresh blueberries for the strawberries and use 2 tablespoons of fresh orange juice. Add 1/2 teaspoon ground cinnamon when stirring in the sugar.
• Nutrition information
• (Per serving)
• Calories: 33
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 7g
• Fiber: 1g
• Sugars: 5g
• Protein: 0g
• Calcium: 11mg
• Potassium: 102mg
• Dietary Exchanges
• 1/2 fruit
• Nutrition information (CINNAMON BLUEBERRY SAUCE)
• (Per serving)
• Calories: 45
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 11g
• Fiber: 2g
• Sugars: 8g
• Protein: 1g
• Calcium: 6mg
• Potassium: 58mg
• Dietary Exchanges
• 1 fruit

Steps:

• In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.

Steps:

• Add the frozen strawberries and orange juice to the carafe of a blender and blend until smooth. Pour into 2 tall drinking glasses and garnish with an orange wheel.

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Steps:

• In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.