Strawberrycabernetsauce Recipes
STRAWBERRY SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 4
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.
STRAWBERRY CABERNET SAUCE
This deep red sauce is good served warm, at room temperature, or chilled over ice cream or pound cake. Use a good cabernet in the sauce. Posted for safekeeping; I have not tried this recipe.
Provided by swissms
Categories Sauces
Time 14m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Combine 3/4 cup wine and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 1/3 cup (about 4 minutes). Remove from heat.
- Place wine mixture, vanilla and half of strawberries in a blender or food processor; process until smooth. Pour pureed strawberry mixture in a large bowl.
- Coarsely chop remaining strawberries. Add chopped strawberries, 1 T wine, and lemon juice to pureed strawberry mixture; stir to combine.
STRAWBERRY SAUCE
4 x quarter-litre jars (1/2 US pint / 8 oz)
Provided by Healthy Canning
Categories Dessert
Time 35m
Number Of Ingredients 4
Steps:
- Wash and hull the strawberries.
- Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
- You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
- Put in a large stainless steel pot.
- Ladle out about 4 tablespoons of juice and put in a small bowl.
- Whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
- Add the calcium water to the pot.
- Bring the pot to a boil over high heat.
- Add the juice and pectin mixture a little at a time, stirring constantly.
- Let boil vigorously for another 2 minutes, stirring constantly.
- Remove from heat.
- Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
- Leave 1 cm ( 1/4 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 2 g, Calories 19 kcal, Carbohydrate 4.7 g, Protein 0.3 g, Fat 0.1 g, Sodium 6 mg, Fiber 0.9 g, Sugar 3.1 g
STRAWBERRY SAUCE
Provided by Trish Hall
Categories dessert
Time 5m
Yield About one and one-half cups
Number Of Ingredients 4
Steps:
- Rinse and drain the strawberries. Pluck off and discard the stems. Put the strawberries into a food processor or blender and process thoroughly. Add the lemon juice and sugar. Blend.
- Pour in the kirschwasser or Grand Marnier and blend. Serve over ice cream.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 39 grams
FRESH STRAWBERRY SAUCE
This is an excellent sauce for pies and cakes - especially cheesecakes!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
- Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Whisk 2 tablespoons water and cornstarch in a small bowl.
- Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
- Transfer mixture to a blender and puree until smooth.
Nutrition Facts : Calories 53.3 calories, Carbohydrate 13.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.7 mg, Sugar 11.3 g
SIMPLE STRAWBERRY SAUCE
This simple tasty strawberry sauce requires no cooking and is great for summer!
Provided by bluegirl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 2
Steps:
- Place the strawberries in a large bowl. Sprinkle the sugar evenly over the berries, and stir to evenly coat all of the fruit. Let stand at room temperature for 10 minutes, stirring occasionally. Cover and chill until ready to serve.
Nutrition Facts : Calories 65 calories, Carbohydrate 16.2 g, Fat 0.3 g, Fiber 2 g, Protein 0.7 g, Sodium 1 mg, Sugar 13.3 g
FRESH STRAWBERRY SAUCE
THIS SAUCE was first served to me by my mother, who was a wonderful cook. During these months when strawberries are so plentiful, I like to keep this sauce on hand so I can improvise a delightful dessert for just the two of us. It's delicious over ice cream or angel food cake. -Joyce Courtney, West Chester, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 5
Steps:
- Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake.
Nutrition Facts :
STRAWBERRY DESSERT SAUCE
Topping off plain old ice cream is a dream with this fresh, fruity sauce from B.G. Saelhof of Edmonton, Alberta. "There's no cooking involved-you just mix the ingredients and serve," she notes. "The sauce also tastes nice on cheesecake or poured over pound cake."-B. G. Saelhof, Edmonton, Alberta
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 3
Steps:
- Place strawberries in a food processor; cover and process until pureed. Add sugar and orange juice; mix well. Serve over ice cream or cheesecake. Store in the refrigerator.
Nutrition Facts :
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