Microwavedraspberrysauce Recipes

RASPBERRY SAUCE

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.

MICROWAVED RASPBERRY SAUCE

Steps:

• In a small jug or bowl mix the sugar with the custard powder or cornflour.
• Stir in the water or wine and microwave on High for 2 mins approx or until it boils and has thickened.
• Stir, then leave to stand for 2 minutes.
• Stir in the fresh or thawed raspberries.
• Add the brandy or rum, if desired, and cover while sauce cools.
• Serve either warm or cold as suggested in the introduction.

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.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

MICROWAVE STRAWBERRY RHUBARB SAUCE

Steps:

• In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 3-1/2 minutes. Stir; cook 2-1/2 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 1-2 minutes. Stir in food coloring if desired. Serve warm or chilled.

QUICK & EASY MICROWAVE BERRY SAUCE / SYRUP

Steps:

• Combine the syrup and the berries in a microwave-safe bowl. Microwave on high for 30 - 45 seconds.
• Remove the bowl from the microwaves and mash the mixture slightly with a fork; it looks a lot prettier if you leave some of the berries whole!

RASPBERRY SAUCE

Steps:

• Strain raspberries, reserving 1/4 cup raspberry juices. Puree berries, 1/4 cup juices, jam, and lemon juice in processor. Strain, pressing on solids to extract as much fruit and juice as possible. (Can be made 2 days ahead. Cover and chill.)

RASPBERRY SAUCE

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.