Mixed Berry Sauce Recipes

MIXED BERRY SAUCE

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.

EASY MIXED BERRY DESSERT SAUCE

Steps:

• Gather the ingredients.
• In a medium saucepan, combine 1 cup of the raspberries, 1 cup of the sliced strawberries, 3/4 cup of the blueberries, 3/4 cup of the sugar, and 1 tablespoon of the fresh lemon juice. Bring to a simmer over medium heat until the sugar has dissolved, about 10 minutes. Adjust the sweetness, adding up to 1/4 cup more (or to taste) of sugar if necessary, and cook until dissolved.
• Puree the berry mixture in a blender or food processor , return to the saucepan, and bring to a simmer. Add an additional 1 tablespoon fresh lemon juice, or to taste, if necessary.
• Add the remaining 1/2 cup raspberries, 1/2 cup sliced strawberries, and 1/4 cup blueberries, and simmer until the sauce is hot.
• Serve hot or cold and enjoy.​

MIXED BERRY SAUCE

Steps:

• In heavy saucepan combine water, sugar, cornstarch, almond extract, brandy and lemon zest, stirring to dissolve completely.
• Add frozen berries and mix well.
• Cook over medium heat until mixture comes to a boil.
• Lower heat and simmer gently approximately 20-30 minutes until slightly thickened.
• Let cool then refrigerate.

KIDS CAN MAKE: POPOVERS WITH MIXED-BERRY SAUCE

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray and set aside.
• Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup per muffin). Bake until the popovers are puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
• While the popovers are baking, bring the berries, 1/2 cup water and granulated sugar to a simmer in a small saucepan over medium heat. Cook until the berries are juicy and soft and the liquid is reduced and thickened, about 10 minutes. Remove from the heat and cover to keep warm.
• When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates and garnish with a dollop of the sauce and a dusting of confectioners' sugar if using.

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.

MIXED BERRY SAUCE

Steps:

• Cook over med/low heat until bubbly. Simmer 5 to 10 minutes until slightly thickened.

BERRY BBQ SAUCE

Steps:

• In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

INDIVIDUAL CHEESECAKES WITH MIXED-BERRY SAUCE

Steps:

• For cheesecake:
• Preheat oven to 325°F. Butter six 1 1/4 cup custard cups. Toss ground cookies with melted butter in medium bowl to blend. Press 3 tablespoons cookie mixture evenly onto bottom of each prepared cup; reserve remaining cookie mixture.
• Using electric mixer, beat cream cheese, sugar, and vanilla in large bowl until fluffy, occasionally scraping down sides of bowl, about 1 minute. Add eggs and yolks 1 at a time, blending well after each addition. Divide batter equally among custard cups. Sprinkle reserved cookie mixture evenly atop batter. Place cups in large roasting pan. Add enough hot water to pan to reach halfway up sides of cups. Bake until cheesecakes are set in center, about 45 minutes. Remove cheesecakes from water bath. Cool completely. Wrap in plastic and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
• For sauce:
• Melt butter in heavy medium skillet over high heat. Mix in sugar. Add berries and stir until sugar dissolves and berries are heated through, about 3 minutes. Remove skillet from heat; stir in liqueur.
• Cut around cheesecakes to loosen. Turn cheesecakes out onto plates. Pour warm berry sauce around cheesecakes.

MIXED BERRY COMPOTE

Steps:

• Dissolve cornstarch in brandy in a small bowl and set aside.
• Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

MIXED BERRY COMPOTE

Steps:

• Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
• Serve warm or at room temperature.

MIXED BERRIES WITH VANILLA SAUCE

Steps:

• Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and egg yolks until well blended.
• Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
• Divide berries among 6 individual dessert dishes. Spoon vanilla anglaise over berries. Serve immediately.

BERRY SAUCE

Steps:

• Pour the frozen berries into a saucepan over medium heat. Sprinkle the sugar, lemon juice, and lemon zest over the berries and stir. Cook the mixture down until it reaches a saucelike consistency. Serve drizzled over ice cream.