Strawberrycabernetsauce Recipes

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.

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.

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.

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.

Steps:

• In a medium pot, combine the strawberry preserves and lemon juice and mix gently. Place over medium-low heat, add half of the strawberries and cook for 4 to 5 minutes. Let cool until warm.
• Add the remaining strawberries to the mixture and fold gently until completely coated.

Steps:

• In a blender or food processor combine strawberries, sugar and vanilla.
• Cover and blend or process until smooth, then heat in saucepan till warm.

Steps:

• In a food processor or blender, puree and then strain enough blackberries to measure 1 cup pulp.
• In a large frying pan, saute onion in olive oil approximately 5 minutes or until onions are transparent.
• Add the blackberry pulp, sugar, and wine.
• Simmer sauce until reduced to approximately 1/2 the original quantity.
• Remove from heat and let cool.
• Refrigerate until ready to use.

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.

Steps:

• Cap and rinse berries, place in a large colander.
• Pour boiling water over berries and let drain 1 minute.
• Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
• Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
• Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
• Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
• Cover with a 1/8 inch layer of paraffin. cover with lids.

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.