Warm Three Berry Sauce Recipes

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MIXED BERRY SAUCE



Mixed Berry Sauce image

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

2 cups frozen mixed berries
½ cup white sugar
⅛ cup lemon juice
¼ cup water
⅛ cup orange juice

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

THREE-BERRY SAUCE



Three-Berry Sauce image

I combined cranberries with strawberries and raspberries for a tasty twist on traditional holiday sauce. Cinnamon and cloves spice up this fruity topping that's great over poultry or pork. -Suzanne Ganatta of Mammoth Lakes, California

Provided by Taste of Home

Time 15m

Yield 2-1/4 cups.

Number Of Ingredients 11

2 cups fresh or frozen cranberries
1/2 cup honey
1/4 cup orange juice
1 tablespoon grated orange zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2/3 cup frozen sweetened sliced strawberries, thawed
2/3 cup frozen sweetened raspberries, thawed
Thinly sliced cooked turkey

Steps:

  • In a large saucepan, combine the first eight ingredients. Cook, uncovered, over medium heat for 10 minutes or until cranberries pop, stirring occasionally. Reduce heat; add strawberries and raspberries. Cook until heated through. Remove from the heat; cool. Serve with turkey. Store in the refrigerator.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

ONE PAN TRIPLE BERRY COBBLER RECIPE



One Pan Triple Berry Cobbler Recipe image

Yield 12

Number Of Ingredients 3

36 ounces frozen mixed berries
1 (15.25 ounce) yellow cake mix
1/2 cup butter (cut into small pieces)

Steps:

  • Preheat oven to 375 degrees.
  • Dump frozen berries into 9 x 13 inch pan.
  • Sprinkle your frozen berries with a dry, yellow cake mix.
  • Press the cake mix firmly into the berries, making sure they are all covered, but do not stir.
  • Cut 1/2 cup of butter into small slices. Layer them on top of the cake mix.
  • Bake for 45 minutes or until cake mix turns golden brown.
  • Serve warm or with a scoop of vanilla ice cream on top.

EASY BLUEBERRY SAUCE



Easy Blueberry Sauce image

Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3/4 cup.

Number Of Ingredients 8

1/4 cup sugar
1 teaspoon cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
1/2 teaspoon grated lemon zest
1-1/2 teaspoons lemon juice
Vanilla ice cream

Steps:

  • In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

BLUEBERRY SAUCE



Blueberry Sauce image

Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.

Provided by ISYBEL

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 15m

Yield 8

Number Of Ingredients 8

2 cups fresh or frozen blueberries
¼ cup water
1 cup orange juice
¾ cup white sugar
¼ cup cold water
3 tablespoons cornstarch
½ teaspoon almond extract
⅛ teaspoon ground cinnamon

Steps:

  • In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
  • In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Nutrition Facts : Calories 119.5 calories, Carbohydrate 30 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 1.4 mg, Sugar 24.9 g

WARM BERRY COMPOTE



Warm Berry Compote image

This recipe is from the Williams-Sonoma FRUIT DESSERT cookbook, a copy of which my gracious partner in the current Cookbook Swap sent to me! It is ALWAYS best to use fruits when they are in season, but if making this recipe when they are not, frozen berries COULD be used!

Provided by Sydney Mike

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup granulated sugar
2 cups strawberries, hulled, quartered
1 cup blueberries
1 cup blackberry
2 teaspoons fresh lemon juice
1 pinch salt
1/4 cup unsalted butter, room temperature, cubed

Steps:

  • In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
  • Cook 2 minutes, then add berries, lemon juice & salt.
  • Return to boil, then add butter & swirl mixture around in the pan until butter melts.
  • Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
  • Serve immediately & enjoy!

Nutrition Facts : Calories 258.6, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 42, Carbohydrate 39.5, Fiber 4.2, Sugar 34, Protein 1.4

BERRY SAUCE



Berry Sauce image

Quick and easy, this berry sauce is delicious spooned over vanilla ice cream.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 8-ounce bag frozen berries
1/2 teaspoon sugar (depending on the sweetness of the berries)
Juice from 1/2 lemon
4-5 grates of lemon zest
Vanilla ice cream

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.

BERRY SAUCE



Berry Sauce image

Provided by Valerie Bertinelli

Categories     dessert

Time 55m

Yield 1 cup

Number Of Ingredients 3

3 cups mixed raspberries and blueberries
2 to 3 tablespoons sugar
Zest of 1/2 lemon and juice of 1 lemon

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.

BERRY SEMIFREDDO WITH WARM CHOCOLATE SAUCE



Berry semifreddo with warm chocolate sauce image

An indulgent dessert with a hint of coffee that you can freeze for up to one month - perfect for festive entertaining

Provided by Good Food team

Categories     Dessert, Dinner, Treat

Time 3h45m

Number Of Ingredients 10

3 egg whites
1 tsp powdered instant coffee
175g golden caster sugar
50g toasted chopped hazelnut
2 x cartons double cream
500g bag frozen mixed berry
142ml carton double cream
1 tbsp golden syrup
140g dark chocolate (70% cocoa solids), broken into pieces
25g butter

Steps:

  • Preheat the oven to fan 90C/ conventional 110C/gas 1⁄4 and cover a baking sheet with baking parchment. Tip the egg whites into a large bowl, sprinkle in the coffee powder and whisk until the whites are stiff. Add half the caster sugar and whisk in well, then tip in the remaining sugar and the chopped hazelnuts and whisk until blended and standing in stiff peaks.
  • Spread the meringue mixture to a depth of about 2cm on the baking parchment (any shape will do as you're going to break it up later). Bake for 3 hours until crisp right through. Remove and cool.
  • Cut out a 28cm circle of baking parchment and make 10cm cuts towards the centre all the way round. Use this to line the bottom and sides of a loose-bottomed 20cm round cake tin.
  • Pour the cream from both cartons into a bowl and whip until it just holds its shape. Break the meringue into smallish pieces with your hands. Set aside about a third of the meringue for the top of the cake, and mix the rest into the cream. Spread out about a third of the cream mixture in the bottom of the tin and cover with half the frozen berries. Repeat these layers once more, then cover with the remaining cream mixture and top with the reserved meringue. Cover the cake with cling film and compress evenly with a small plate that fits inside the tin. Wrap in foil, label and freeze for up to a month.
  • Make the sauce. Put the cream and golden syrup in a small pan with 3 tbsp water. Heat until just bubbling, then turn the heat down to low and add the chocolate and butter. Heat gently, stirring occasionally, until the chocolate melts and the mixture becomes smooth and glossy. Pour into a freezer container, cool, seal, label and freeze for up to a month.
  • On the day transfer the cake and the chocolate sauce from the freezer to the fridge 8 hours before you plan to serve. After 2-3 hours, take out the cake. Unwrap it and carefully balance the cake tin on a jam jar or can, then push down on the sides of the tin to release. Peel away the baking parchment from the sides. Now lift the cake off the base of the tin, discarding the parchment underneath (a wide palette knife or fish slice will help here) and stand the cake on a serving plate. Return to the fridge for 5 hours before serving with the chocolate sauce.
  • To warm the chocolate sauce, pour it into a heatproof bowl over a pan with a little hot water in the bottom and heat gently, stirring occasionally, until warm, smooth and glossy.

Nutrition Facts : Calories 893 calories, Fat 76 grams fat, SaturatedFat 44 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium

PORK TENDERLOIN WITH THREE-BERRY SALSA



Pork Tenderloin with Three-Berry Salsa image

My husband came home from a work meeting that had served pork with a spicy blueberry salsa. He was amazed at how tasty it was, so I came up with my own rendition without seeing or tasting what he had. It took several tries, but this is the delicious result. -Angie Phillips, Tarzana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 17

1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
1 cup fresh or frozen blueberries (about 6 ounces), thawed
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, seeded and minced
1/2 medium red onion, finely chopped
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1/4 teaspoon salt
PORK:
2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/2 cup white wine or chicken stock
2 shallots, thinly sliced
1/2 cup chicken stock

Steps:

  • Place the first 5 ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes., Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil., Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.

Nutrition Facts : Calories 239 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

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