SWEET BLACKBERRY SAUCE
When blackberries are in season, celebrate them with this quick and delicious dessert topping. You may need more sugar, depending on the sweetness of the berries. Serve over homemade ice cream, cake, or other desserts. Garnish with fresh berries.
Provided by Cynthia Ross
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place blackberries in a small saucepan; mash gently with a fork. Stir sugar, schnapps, and lemon juice into mashed blackberries; cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Cool slightly before serving.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 16.1 g, Fat 0.4 g, Fiber 3.6 g, Protein 1 g, Sodium 0.7 mg, Sugar 12.5 g
BLACKBERRY-RASPBERRY SAUCE
Mmmm. I found this in an old issue of Gourmet magazine. Sounds like it would be good on pancakes, waffles, angel food cake, ice cream, or whatever sounds good.
Provided by lazyme
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped.
- Cool sauce.
- Sauce may be made 2 days ahead and chilled, covered.
- Makes 2 cups.
Nutrition Facts : Calories 258.3, Fat 0.8, Sodium 2.2, Carbohydrate 64.9, Fiber 7.8, Sugar 56.4, Protein 1.8
FRESH RASPBERRY SAUCE
Steps:
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
RASPBERRY SAUCE
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
RASPBERRY SAUCE
I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
Provided by The_Tattooed_Chef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 8.4 g
RASPBERRY SAUCE
Serve this raspberry sauce with Red Currant and Lemon Tartlets.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.
BLACKBERRY-RASPBERRY SAUCE
Categories Sauce Blender Dessert Quick & Easy Low Sodium Blackberry Raspberry Chill Boil Gourmet
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.
EASY RASPBERRY SAUCE
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
BLACKBERRY-RASPBERRY SAUCE
Categories Sauce Berry Dessert Vegetarian Quick & Easy Blackberry Raspberry Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Mash 1/2 cup blackberries with fork in small bowl. Puree remaining berries in processor. Pour puree into strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Whisk preserves and mashed berries into puree. (Can be made 1 day ahead. Cover and refrigerate.)
BLACKBERRY-RASPBERRY PIE
Make and share this Blackberry-Raspberry Pie recipe from Food.com.
Provided by yooper
Categories Pie
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For crust: combine first 5 ingredients in food processor; blend 5 seconds.
- Add butter and blend, using on/off turns, until mixture resembles coarse meal.
- Add 5 tablespoons water and vinegar.
- Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
- Gather dough into ball, divide in half.
- Shape each ball into a disk.
- Wrap in plastic and chill at least 1 hour and up to 1 day.
- For filling: Preheat oven to 400.
- pray 9-inch diameter glass baking dish with nonstick spray.
- Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
- Add berries and toss to coat.
- Let stand 10 minutes, tossing occasionally.
- Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
- Spoon filling into dough-lined dish.
- Roll out second dough disk to 13-inch round.
- Drape dough over filling, and trim overhang to 1/2 inch.
- Press edges together to seal; fold overhang under and crimp decoratively.
- Cut several small slashes in top crust to vent.
- Sprinkle with additional sugar, if desired.
- Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
- Serve warm or at room temperature.
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