BLACKBERRY-RASPBERRY SAUCE
Mmmm. I found this in an old issue of Gourmet magazine. Sounds like it would be good on pancakes, waffles, angel food cake, ice cream, or whatever sounds good.
Provided by lazyme
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped.
- Cool sauce.
- Sauce may be made 2 days ahead and chilled, covered.
- Makes 2 cups.
Nutrition Facts : Calories 258.3, Fat 0.8, Sodium 2.2, Carbohydrate 64.9, Fiber 7.8, Sugar 56.4, Protein 1.8
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.
BLACKBERRY-RASPBERRY SAUCE
Categories Sauce Berry Dessert Vegetarian Quick & Easy Blackberry Raspberry Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Mash 1/2 cup blackberries with fork in small bowl. Puree remaining berries in processor. Pour puree into strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Whisk preserves and mashed berries into puree. (Can be made 1 day ahead. Cover and refrigerate.)
BLACKBERRY-RASPBERRY SAUCE
Categories Sauce Blender Dessert Quick & Easy Low Sodium Blackberry Raspberry Chill Boil Gourmet
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.
FRESH RASPBERRY SAUCE
Steps:
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
ARUGULA, RASPBERRY AND BLACKBERRY SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
- Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.
RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 3h14m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE
Provided by Michael Symon : Food Network
Time 3h
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
- Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
- Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
- Remove the chicken from the grill. Serve with the remaining sauce on the side.
- In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.
DUCK WITH BLACKBERRY SAUCE
Make and share this Duck With Blackberry Sauce recipe from Food.com.
Provided by lazyme
Categories Duck Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
- Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes.
- Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel.
- Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes.
- Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon.
- Mix in cognac and maple syrup.
- Set sauce aside. (Can be prepared 1 day ahead. Cover and chill).
- Preheat oven to 400.
- Trim any excess fat from duck breasts.
- Cut three 4-inch long by 1/16-inch deep lengthwise slits in skin (not meat) of duck.
- Season duck with salt and pepper.
- Heat heavy large ovenproof skillet over high heat until hot.
- Add duck, skin side down, and sear until brown, about 5 minutes.
- Turn over; cook 3 minutes.
- Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
- Meanwhile, bring sauce to simmer over low heat.
- Add remaining 1 tablespoon butter and whisk just until melted.
- Season to taste with salt and pepper.
- Spoon sauce onto plates.
- Slice duck and place atop sauce.
- Garnish with additional berries, if desired, and serve.
RASPBERRY ICE CREAM SUNDAE SAUCE
You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake- to ice cream, chocolate souffles or swirled into a vanilla souffle right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.
Provided by Bev I Am
Categories Sauces
Time 35m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
- Heat the sugar and the water to gether until the sugar is dissolved.
- Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
- Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.
Nutrition Facts : Calories 236, Fat 2, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 56.4, Fiber 20.3, Sugar 32.7, Protein 3.8
BLACKBERRY AND BLUEBERRY SAUCE
Serve this sauce with our Buttermilk Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
- In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.
RASPBERRY SAUCE
A very delightful sauce that can be used on various dishes. When using the sauce on a cheesecake, let it drizzle over the edges. When serving the cheesecake, spoon 2 tablespoons on the serving plate, the place the cheesecake piece into the sauce. You can also substitute and use blueberries for a sauce.
Provided by William Uncle Bill
Categories Sauces
Time 7m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a medium size saucepan, add raspberries and sugar and bring to a boil mixing well until sugar is dissolved.
- Strain through a very fine sieve or a cheesecloth.
- Return puree' to saucepan.
- Add lemon juice and Brandy and stir well.
- In a cup, mix together tapioca starch and water until smooth.
- Bring raspberry puree' back to boil and add tapioca starch mixture slowly using a whisk to mix well until sauce thickens to your desired consistency.
- You may use this sauce hot or let it cool.
Nutrition Facts : Calories 393.8, Fat 1.2, Sodium 2.7, Carbohydrate 99.7, Fiber 12.1, Sugar 83.8, Protein 2.3
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
RASPBERRY COULIS
A smooth and richly fruity sauce than can excite any plain and boring dessert.
Provided by chocoholic4848
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- For the raspberry coulis, tip all of the coulis ingredients into a frying pan and heat until the raspberries start to break down.
- Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips.
- Set aside until ready to serve with either a rich vinilla ice cream or a delicate cake.
BLACKBERRY COULIS
This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts
Provided by Good Food team
Categories Condiment
Time 20m
Yield Makes about 150ml/¼ pint
Number Of Ingredients 3
Steps:
- Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
- Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar
WHITE CHOCOLATE PRALINE ICE CREAM TERRINE WITH BLACKBERRY-RASPBERRY SAUCE
Categories Chocolate Nut Dessert Freeze/Chill Christmas Blackberry Raspberry Walnut Summer Bon Appétit
Number Of Ingredients 13
Steps:
- For praline:
- Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
- For terrine:
- Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.
- Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.
- Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
- Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)
- Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.
PAN-FRIED VENISON WITH BLACKBERRY SAUCE
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
- Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
BLACKBERRY SAUCE
A shiny, deep colored sauce that is especially good over ice cream, bread pudding, shortcake, pound cake or anything your heart desires. Nothing could be easier, more natural or more delicious! This is a no cooking! This sauce can be made in the time it takes to use your food mill! From Room for Dessert.
Provided by Bev I Am
Categories Sauces
Time 15m
Yield 1 1/2 cup
Number Of Ingredients 3
Steps:
- Puree the berries through a food mill or in a food processor and press them through a fine-mesh sieve to remove their seeds.
- Whisk in the sugar and lemon juice, whisking until the sugar dissolves.
- Taste for sweetness and adjust, if necessary.
Nutrition Facts : Calories 180.3, Fat 0.9, Sodium 2.2, Carbohydrate 43.7, Fiber 10.2, Sugar 34.5, Protein 2.7
DUCK WITH BLACKBERRY SAUCE
Categories Duck Roast Valentine's Day Blackberry Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
- Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
- Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.
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BLACKBERRY-RASPBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 1.75Calories 33 per serving
- Combine sugar and water in a small saucepan, and bring to a boil. Cook for 1 minute over medium heat, stirring until the sugar dissolves. Combine the sugar syrup, blackberries, raspberries, and lemon juice in a blender. Pulse 3 times or until the berries are chopped. Cover and chill.
- Note: Store remaining sauce in an airtight container in refrigerator. Serve over low-fat ice cream or pancakes.
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