Strawberry And Cranberry Coulis Recipes

Steps:

• Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
• Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

Steps:

• In a saucepan, bring to boil water and sugar. Add fruits and cranberry juice. Let simmer 3 minutes. Set aside.
• Dilute cornstarch in a little bit of water. Put in the saucepan. Cook 1 minute, stirring continuously.
• Put in blender or food processor, then strain (I didn't strain). Serve cold.

Steps:

• 1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
• 2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.

Steps:

• In a small saucepan, combine all ingredients with 1 1/2 cups water; bring to a boil. Reduce heat to medium low; cook until cranberries have burst, 8 to 10 minutes. Remove and discard orange peel and cinnamon stick.
• Pass mixture through a food mill, then through a fine sieve to remove all seeds; cool.