Balsamic Berry Sauce Food

BALSAMIC BERRY SAUCE

Steps:

• Put washed and hulled berries in bowl of food processor. Add remaining ingredients and puree to desired consistency. I pureed it smooth but you can leave it a little chunky if you like.
• Chill. Serve over ice cream, cheesecake, pound cake or good Greek yogurt.

EASY BLUEBERRY SAUCE

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.

BERRY BALSAMIC MARINADE AND SAUCE

Steps:

• In a blender or food processor add wine, vinegar, strawberry preserves, garlic, Splenda, coffee, salt, pepper, pitted cherries and blueberries. Puree.
• Place meat in a large zip lock bag and pour in marinade. Marinate in the refrigerator for at least 4 hours or over night for steak and for at least 30 minutes and up to 4 hours for chicken.
• Remove meat and pour marinade into a small saucepan. Add finely chopped shallot and set aside.
• Preheat broiler or prepare grill. Broil or grill meat until cooked to desired doneness.
• While meat is grilling bring sauce to a boil and then simmer. Stir in butter.
• If using London Broil, thinly slice crosswise, against the grain. Add any juices on the cutting board to the sauce. Serve with sauce. If using chicken or other steak cuts - serve with sauce.

DUCK BREAST WITH BERRY SAUCE

Steps:

• Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
• To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

FRESH STRAWBERRY SAUCE

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.