BLACKBERRY CABERNET SAUCE
Make and share this Blackberry Cabernet Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- In a food processor or blender, puree and then strain enough blackberries to measure 1 cup pulp.
- In a large frying pan, saute onion in olive oil approximately 5 minutes or until onions are transparent.
- Add the blackberry pulp, sugar, and wine.
- Simmer sauce until reduced to approximately 1/2 the original quantity.
- Remove from heat and let cool.
- Refrigerate until ready to use.
Nutrition Facts : Calories 341, Fat 16.8, SaturatedFat 2.3, Sodium 2.3, Carbohydrate 31.4, Fiber 6.5, Sugar 21.9, Protein 1.9
BLACKBERRY SAUCE
A shiny, deep colored sauce that is especially good over ice cream, bread pudding, shortcake, pound cake or anything your heart desires. Nothing could be easier, more natural or more delicious! This is a no cooking! This sauce can be made in the time it takes to use your food mill! From Room for Dessert.
Provided by Bev I Am
Categories Sauces
Time 15m
Yield 1 1/2 cup
Number Of Ingredients 3
Steps:
- Puree the berries through a food mill or in a food processor and press them through a fine-mesh sieve to remove their seeds.
- Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
- Taste for sweetness and adjust, if necessary.
Nutrition Facts : Calories 180.3, Fat 0.9, Sodium 2.2, Carbohydrate 43.7, Fiber 10.2, Sugar 34.5, Protein 2.7
BLACKBERRY-BASIL PANNA COTTA
I love the simple taste and creaminess of panna cotta and decided to try this dessert with some fresh berries and basil from the farmers market. My family really enjoyed it.-Karen S. Shelton, Collierville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the heavy cream, half-and-half cream and sugar. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Remove from the heat; stir in lemon zest and vanilla., Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate for at least 4 hours or until set., For sauce, in a small saucepan, combine the blackberries, sugar and wine. Bring to a boil; cook until mixture is thickened and reduced to about 1-1/4 cups. Remove from the heat; stir in basil and butter. Cool to room temperature., Unmold panna cotta onto dessert plates; serve with sauce. Garnish with additional blackberries and basil if desired.
Nutrition Facts : Calories 734 calories, Fat 41g fat (26g saturated fat), Cholesterol 159mg cholesterol, Sodium 106mg sodium, Carbohydrate 73g carbohydrate (66g sugars, Fiber 3g fiber), Protein 7g protein.
BLACKBERRY CABERNET SAUCE RECIPE
Provided by mwvige
Number Of Ingredients 10
Steps:
- Caramelize onion with sugar in butter in a small pot over medium heat. Add rest of ingredients and bring to a boil. Lower heat and simmer for 15 minutes covered. Crush blackberries and let simmer another 5 minutes. Strain through a fine sieve. Return sauce to medium high heat and reduce until thickened and syrupy.
VENISON WITH BLACKBERRY WINE SAUCE
A yummy way to spice up venison loin or steaks. Good with any red meat.
Provided by Web Spinner
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
- Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g
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