Red Berry Sauce Recipes
RED BERRY DESSERT SAUCE
Make and share this Red Berry Dessert Sauce recipe from Food.com.
Provided by HeatherFeather
Categories Sauces
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Mix cherries,only 1 cup of the raspberries, sugar, and cinnamon sticks in a saucepan over medium high heat and bring to a boil, stirring until sugar dissolves.
- Lower heat and let cook until cherries soften up, approximately 15 minutes.
- Remove from heat, remove cinnamon sticks, and add brandy and remaining 1 cup berries.
- Serve warm or at room temperature over very hard vanilla ice cream, or any other type of dessert you prefer.
Nutrition Facts : Calories 223.9, Fat 0.9, SaturatedFat 0.1, Sodium 1.1, Carbohydrate 50.3, Fiber 8.8, Sugar 39.2, Protein 2.4
RED BERRY SUNDAE SAUCE
Provided by Marcela Valladolid
Categories condiment
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 3
Steps:
- Put the sugar and 1/4 cup water into a small saucepan and bring to a boil over medium heat. Cook, swirling the pan, until the sugar is completely dissolved.
- Put the raspberries and strawberries into a blender jar and pour the hot sugar syrup over them. Puree the berries just until liquefied. Pour the mixture through a fine mesh strainer set over a bowl to strain out the seeds.
- Transfer the sauce to a pitcher and pour over ice cream or sliced pound cake. Store the leftover sauce in an airtight container for up to 3 days.
DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
- To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
RED BERRY SAUCE
Provided by Elizabeth Green
Categories Sauce Berry Fruit Brunch Dessert Vegetarian Raspberry Strawberry Vegan Simmer Gourmet Fat Free Kidney Friendly
Yield Makes 1 1/3 cups
Number Of Ingredients 3
Steps:
- Heat raspberries, strawberries, and sugar in a 2- to 3-quart heavy saucepan over medium-low heat, stirring occasionally, until fruit is hot and sugar is dissolved.
- Purée mixture in a blender (use caution with hot liquids), then force through a large fine-mesh sieve into a bowl, discarding seeds. Let cool to room temperature.
RED CURRANT SAUCE
Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour.
Provided by Peter J
Categories Sauces
Time 30m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in medium saucepan.
- Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
- I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.
Nutrition Facts : Calories 92.9, Fat 0.1, Sodium 8, Carbohydrate 23.5, Fiber 1.6, Sugar 20.8, Protein 0.5
RED WINE REDUCTION DESSERT SAUCE
I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad's garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich.
Provided by Deborah Hoermann Watt
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 10
Number Of Ingredients 4
Steps:
- Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 11.1 g, Fiber 0.1 g, Sodium 1.5 mg, Sugar 10.3 g
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
RED BERRY COULIS
A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream
Provided by Cassie Best
Categories Dessert
Time 10m
Yield Makes about 200ml
Number Of Ingredients 3
Steps:
- Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.
Nutrition Facts : Calories 23 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber
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BERRY SAUCE - ONCE UPON A CHEF
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Cuisine AmericanCategory Breakfast & BrunchServings 8-10Total Time 20 mins
- 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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