THREE-BERRY SAUCE
I combined cranberries with strawberries and raspberries for a tasty twist on traditional holiday sauce. Cinnamon and cloves spice up this fruity topping that's great over poultry or pork. -Suzanne Ganatta of Mammoth Lakes, California
Provided by Taste of Home
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first eight ingredients. Cook, uncovered, over medium heat for 10 minutes or until cranberries pop, stirring occasionally. Reduce heat; add strawberries and raspberries. Cook until heated through. Remove from the heat; cool. Serve with turkey. Store in the refrigerator.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
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
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.
WARM THREE-BERRY SAUCE
From Microwave Entertaining. Recipe suggests a combo of strawberries and blueberries for the mixed berries
Provided by Michelle_My_Belle
Categories Sauces
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- in a 4 cup (1quart) microwaveable container combine first 3 ingredients.
- heat on high for 1 1/2 -2 minutes until butter is melted and preserves are bubbling.
- stir well.
- fold in berries.
- heat, uncoveredfor 2-3 minutes or until just heated.
- spoon sauce over icecream or sherbert immediately.
Nutrition Facts : Calories 284.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 17.3, Carbohydrate 57.8, Fiber 2.8, Sugar 19.4, Protein 2
POLENTA PANCAKES WITH WARM BERRY SAUCE
Provided by Food Network
Time 1h30m
Yield 12 pancakes, 6 servings
Number Of Ingredients 18
Steps:
- Pancakes:
- Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in melted butter and set aside batter to rest for at least 1 hour.
- Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve.
- Sauce:
- In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes.
- To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.
More about "warm three berry sauce recipes"
TRIPLE BERRY SAUCE FOR TOPPING A PLAIN CHEESECAKE
From peanutblossom.com
4.4/5 (20)Category Dessert SaucesCuisine AmericanTotal Time 20 mins
- Wash and drain the fresh blackberries and blueberries (or simply measure the frozen fruit if using.) Add the berries to a large saucepan.
- Wash and drain the fresh strawberries and trim the green tops off. Cut into smaller chunks and add them to the saucepan. (Simply measure the frozen strawberries if using.)
- Heat the berries over medium heat until the sugar is completely disolved into the juices and the berries are soft. Turn the heat down to low and continue to simmer for 5 minutes or until the sauce begins to thicken.
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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