Spiked Strawberry Sauce Recipes

STRAWBERRY SAUCE

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

SPIKED JELLIED CRANBERRY SAUCE

Steps:

• Put the gelatin in a small bowl, and pour the vodka and liqueur over it. Let sit until the gelatin is completely soft, about 10 minutes.
• Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.
• Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.
• To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its side on a serving plate, and cut into 6 or 7 slices.

SPIKED STRAWBERRY LIMEADE

Steps:

• In blender, place all ingredients except fresh strawberries. Cover; blend until whipped.
• Spoon mixture into 2 to 4 medium drinking glasses. Garnish each with fresh strawberry.

STRAWBERRY SAUCE

Steps:

• Combine ingredients in medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, about 10 minutes.
• Remove from heat and cool.

SPICY STRAWBERRY BBQ SAUCE

Steps:

• Combine strawberry preserves, tomato puree, vinegar, sugar, chili powder, red pepper flakes, cumin, cayenne, and black pepper in a medium pot. Whisk to remove any lumps.
• Bring strawberry mixture to a slow simmer over medium-low heat. Cook until sauce evenly coats the back of a metal spoon and is glossy, about 30 minutes, whisking frequently; never allow the bottom of the pot to scorch. Season with kosher salt.
• Remove sauce from heat and let cool before transferring to a tightly sealed quart-sized container.

STRAWBERRIES IN SPICED SYRUP

Steps:

• In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.

SPIKED STRAWBERRY SAUCE

Steps:

• Combine sugar& water in a large saucepan; bring to a boil over moderately high heat.
• Continue boiling until the syrup is a very light golden colour& falls off the end of a spoon in a slow stream.
• Hull stawberries& slice thickily.
• Add to syrup& cook over moderate heat, stirring occasionally, until the berries are soft- about 3 minutes.
• Remove from the heat& stir in rum.
• Serve warm, at room temperature or chilled over ice cream, pound cake, pancakes or waffles.