RUBY-RED STRAWBERRY SAUCE
My best friend, Lynn Young, and I came up with this recipe after our husbands requested it. In addition to ice cream, it can be served over pancakes and waffles. -Terri Zobel, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the sugar and cornstarch. Stir in orange juice concentrate until smooth; add strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. Store in the refrigerator.
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
RED RUBY STRAWBERRY SAUCE
I got this recipe from allrecipes.com. I serve it over my NY Style Cheesecake (recipe #359284). But it would also be good over waffles, pancakes, ice cream or poundcake.
Provided by DoubleAs Mom
Categories Sauces
Time 20m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the sugar and cornstarch. Stir in orange juice concentrate until smooth; add strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. Store in the refrigerator.
STRAWBERRY SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 4-6 Servings
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together the strawberries, sugar, zest and salt to coat well. Cover and allow to rest for 1 hour.
- Add the mixture to a blender and puree until smooth.
RED RASPBERRY SAUCE
This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, lemon juice, and salt in a small, nonreactive saucepan over low heat. Cook until berries release their juice and just start to break down, about 5 minutes. Use a rubber spatula to press berries through a fine sieve; discard solids. Let cool, and refrigerate until ready to use.
RUBY-RED STRAWBERRY SAUCE
My best friend, Lynn Young, and I came up with this recipe after our husbands requested it. In addition to ice cream, it can be served over pancakes and waffles. --Terri Zobel, Raleigh, North Carolina
Provided by Allrecipes Member
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the sugar and cornstarch. Stir in orange juice concentrate until smooth; add strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. Store in the refrigerator.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 9.5 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 8 g
STRAWBERRY SAUCE
Don't let summer go by without making this strawberry sauce. It's a key component in our Strawberry Shortcake Sundaes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Strawberry Recipes
Time 25m
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Stir together berries, sugar, salt, and lemon juice in a saucepan. Bring to a boil, mashing with a potato masher and stirring frequently. Cook at a low boil, stirring more frequently as mixture thickens, until sauce clings to a spoon, about 10 minutes. Skim foam from top. Let cool completely.
RUBY-RED STRAWBERRY SAUCE
My best friend, Lynn Young, and I came up with this recipe after our husbands requested it. In addition to ice cream, it can be served over pancakes and waffles. --Terri Zobel, Raleigh, North Carolina
Provided by Allrecipes Member
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the sugar and cornstarch. Stir in orange juice concentrate until smooth; add strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. Store in the refrigerator.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 9.5 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 8 g
RUBY-RED STRAWBERRY SAUCE
My best friend, Lynn Young, and I came up with this recipe after our husbands requested it. In addition to ice cream, it can be served over pancakes and waffles. --Terri Zobel, Raleigh, North Carolina
Provided by Allrecipes Member
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the sugar and cornstarch. Stir in orange juice concentrate until smooth; add strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. Store in the refrigerator.n
Nutrition Facts : Calories 38.2 calories, Carbohydrate 9.5 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 8 g
RUBY-RED STRAWBERRY SAUCE
My best friend, Lynn Young, and I came up with this recipe after our husbands requested it. In addition to ice cream, it can be served over pancakes and waffles. --Terri Zobel, Raleigh, North Carolina
Provided by Allrecipes Member
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the sugar and cornstarch. Stir in orange juice concentrate until smooth; add strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. Store in the refrigerator.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 9.5 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 8 g
RED SAUCE - STRAWBERRY SAUCE - NORWAY
This dessert sauce is meant to be a bright, fruity sauce for rice pudding, ice cream, and other dessert puddings.
Provided by Mme M
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Boil strawberries and water for 5 minutes.
- Mix the cornstarch with a little cold water, then add it to the strawberry mixture.
- Bring to a boil again, stirring all the time; it will thicken.
- Remove from heat and cool.
- Serve with rice pudding, ice cream or other dessert puddings.
Nutrition Facts : Calories 24.2, Fat 0.1, Sodium 1.9, Carbohydrate 6.1, Fiber 1, Sugar 2.1, Protein 0.2
STRAWBERRY SAUCE FOR PASTIERA
Serve this sauce with our Pastiera.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a medium nonreactive saucepan. Cook over medium-low heat, stirring occasionally, until strawberries are soft, 5 to 7 minutes. Serve warm or at room temperature.
STRAWBERRY SUMAC CAKE
In the introduction to this recipe from her cookbook, "Watermelon and Red Birds," Nicole Taylor notes that cooks in the Mediterranean and the Middle East know the acidic tang of crimson dried powdered sumac as a kitchen staple. Sumac doesn't get a lot of love in American kitchens, even though edible sumac species grow wild throughout America and are essential in the Indigenous American kitchen. Dr. Cynthia Greenlee wrote about how foraging is back in style for a new generation of Black Americans. If you want to forage for the wild variety of sumac and dry and prepare the spice at home, the fall season is the time to do it. Look for sumac with red berry clusters, such as staghorn sumac. Be sure to avoid berries of any other color, which may be poison sumac.
Provided by Nicole Taylor
Categories cakes, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Prepare the strawberries: Combine the chopped strawberries, sumac, sugar and almond extract in a small bowl and set aside to macerate, a process of letting the berries soften and release their juices.
- Meanwhile, prepare the cake: Heat the oven to 350 degrees. Grease a 9-inch round cake pan or springform pan with 1 tablespoon olive oil.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder to combine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a handheld mixer, beat the eggs and 1 cup/200 grams sugar on medium-high speed until very pale and light yellow in color, about 3 minutes. The mixture should thicken and make ribbons that slowly lose their shape when they fall off the whisk attachment. With the mixer on high speed, slowly add the remaining 1 cup/240 milliliters olive oil and beat until everything is combined.
- Reduce the speed to medium-low and slowly begin adding the dry ingredients in 3 additions, adding the half-and-half in between additions. Mix until just combined. Remove the bowl from the stand mixer and fold in the diced strawberries and their liquid. Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the halved strawberries on the top.
- Bake for 50 to 65 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake is becoming too brown before the center has set, cover loosely with foil.
- In a small bowl, mix the remaining 2 tablespoons/25 grams sugar with the sumac. Sprinkle the cake with the sumac sugar while still slightly warm.
- Allow the cake to cool in the pan on a wire rack for 20 minutes. Turn the cake out of the pan onto the rack or release the springform ring and remove it. (If using a standard cake pan, some sugar may fall off of the cake. Use parchment or wax paper to catch any stray sugar and sprinkle back over the cake.) Let cool completely before serving. Store leftover cake in an airtight container or wrapped in plastic wrap at room temperature for up to 1 day (or refrigerate up to 4 days).
RUBY RED RASPBERRY SALAD
A refreshing and attractive side dish, this salad adds a festive touch to your holiday table. Children especially like this slightly sweet salad. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13-in. x 9-in. dish; chill until set. , Carefully spread with sour cream; chill. Dissolve cherry gelatin in remaining boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly. , Carefully spoon over sour cream mixture; chill. If desired, garnish with mayonnaise and mint.
Nutrition Facts : Calories 164 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 42mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
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