Fresh Berry Sauce Recipes

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Combine the apples, raisins, brown sugar, cinnamon, and nutmeg in a baking dish. Bake until the fruit is tender, about 15 to 20 minutes. Remove from the oven and allow the mixture to cool. Increase the oven temperature to 450 degrees F.
• Lay the 3 sheets of phyllo in a stack on a large nonstick baking sheet. Mound the fruit mixture in a row running along 1 of the short sides of the phyllo, leaving about 1 1/2 inches empty around the apples on the sides. Fold the close short side over the apples and fold in the long sides. Roll the phyllo and filling over onto itself to form a strudel roll. Place the roll seam side on the baking sheet. Brush the top of the strudel with the butter. Score the strudel with a sharp knife to mark the 6 portions.
• Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, then cut into portions. Decorate 6 dessert plates with the berry sauce and top with the pieces of strudel. Dust with a sifting of the confectioners' sugar, if using, and serve.
• Combine all the ingredients in a blender. Puree until smooth. Push through a fine sieve to remove the seeds. Use as directed.

Steps:

• Wash the berries well. Use small berries such as blueberries or raspberries whole; remove hulls and chop strawberries into approximately 1/2-inch chunks.
• Combine the berries in a medium-size saucepan with the apple juice. Bring to a simmer, cover, and cook gently until all the berries have softened and burst, 5 to 10 minutes.
• Dissolve the cornstarch in 1/4 cup cold water. Stir slowly into the berry mixture and simmer until it has thickened, about 1 minute. If you'd like the sauce to be sweeter, stir in the optional brown sugar to taste. Let cool to room temperature before serving.
• nutrition information
• Calories: 28
• Total Fat: 0g
• Protein: 0g
• Carbohydrate: 6g
• Cholesterol: 0mg
• Sodium: 1mg

Steps:

• In a small saucepan over medium-high heat, combine blueberries, sugar, lemon juice, cinnamon, and 3 tablespoons water. Bring to a boil, reduce heat to medium, and simmer until blueberries have broken down and juice has thickened slightly, about 10 minutes. Use a rubber spatula to press berries through a fine sieve set over a small bowl; discard solids. Let cool slightly. Cover, and refrigerate until ready to use.

Steps:

• In a saucepan over medium heat, combine blueberries, 1/4 cup water, orange juice, and sugar; stir gently.
• Bring to a boil.
• In a small bowl, mix cornstarch and 1/4 cup cold water.
• Gently stir into the blueberry mixture, so as not to mash the blueberries.
• Simmer gently until thick enough to coat the back of a metal spoon; 3-4 minutes.
• Remove from heat, and stir in extract and cinnamon.
• Sauce can be thinned with water if too thick.

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.

Steps:

• Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan.
• Simmer over medium heat until reduced to 2 cups, about 15 minutes.
• Dissolve 1 Tablespoon cornstarch in remaining 2 Tablespoons apple juice and add to blueberry mixture.
• Add lemon juice.
• Bring to boil, stirring constantly; simmer until thick, about 1 minute.
• Cool slightly.
• (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.).

Steps:

• Combine all the ingredients in the bowl of a food processor and pulse about 10 times. The sauce should be coarse, with small chunks of berries. Chill for 30 minutes before serving so the flavors can marry. The sauce is best used within 24 hours.

Steps:

• Put berries and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar. Simmer for about 5 minutes, until sauce has thickened slightly. Cool thoroughly.
• For each serving, pile about 1 cup shaved ice into an ice cream glass. Spoon 2 to 3 tablespoons sauce with berries over the top.

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.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. , For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.