Berry Good Topping Sauce Food

BERRY SAUCE

Steps:

• Combine all of the berries in a large bowl and stir gently to combine. Spoon about ⅔ of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.
• Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
• Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
• Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
• Freezer-Friendly Instructions: The sauce can be frozen in an airtight container for up to 3 months.

BERRY SAUCE

Steps:

• In a medium-sized saucepan over medium heat, place berries, 2 tablespoons sugar, lemon juice, and zest. Cook for about 5 minutes, mixing occasionally until the liquid (which is the juice released from the fruit) thickens. At any point, you can add water if the sauce it too thick, or more sugar to make it sweeter.
• In a small cup, whisk together cornstarch and water until smooth, then add it to the saucepan. Let the mixture simmer for a few minutes longer until it reaches the desired consistency. Sauce will thicken further as it cools.

BERRY SAUCE

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.

BLUEBERRY SAUCE

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.

ANGEL FOOD CAKE WITH BERRY SAUCE

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.

BLUEBERRY SAUCE / TOPPING

Steps:

• Place all but the Grand Marnier in a small pot and stir to blend cook for 4 minutes at which point will be thick. Add the Grand Marnier stir and cool.

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.

SUGAR FREE BERRY FRUIT SAUCE

Steps:

• In a saucepan mix berries, splenda, water and lemon juice.
• Bring to a boil, then lower heat and simmer for 10 minutes.
• Remove from heat; cool If using berries with seeds strain through a fine sieve into a bowl, pressing down to catch all liqiuds.
• Discard seeds and solids.
• Cover and chill in refrigerator for 30 minutes.
• This can be reheated if topping something warm.
• Now top your pancakes, waffles, cakes and even ice cream with this wonderfully sweet and healthy sugar free sauce!