Cranberry Raspberry Dessert Sauce Food

CRANBERRY RASPBERRY SAUCE

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

CRANBERRY-RASPBERRY DESSERT SAUCE

Steps:

• Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.

CRANBERRY RASPBERRY SAUCE

Steps:

• Combine all ingredients (except almond extract) in a medium saucepan.
• Bring to a boil& boil gently for 15 minutes or until fruit is softened.
• Remove from heat, puree in a food processor or blender until smooth.
• Stir in almond extract.
• Pour into sterilized jars& allow to cool.

CRANBERRY MOUSSE WITH RASPBERRY SAUCE

Steps:

• rinse the cranberries, discarding any stems and blemished berries.(you can use a 12 oz bag frozen, thawed).
• transfer to medium saucepan and combine with the sugar and 1 cup of the cranberry juice.
• bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered.
• in a small bowl, whisk the gelatin into 1 cup of cranberry juice and allow the gelatin to soften -- about 5 minutes.
• stir the gelatin into the hot cranberry mixture.,then add the remaining 2 cups of cranberry juice, kirsch, and orange rind.
• transfer to a large bowl and refrigerate until slightly thickened.about 2-3 hours.
• in a chilled mixer bowl, whip the cream and salt until stiff peaks froms.
• fold the whipped cream into the slightly thickened gelatin mixture --
• pour the mixture into a 2 quart mold that has been sprayed with vegetable spray.
• chill until firm -- about 4 hours or overnight.
• to prepare the sauce, puree the raspberries and juice through a sieve and discard the seeds -- stir in the preserves and kirsch, mix well.
• cover and refrigerate.
• when ready to serve, dip the mold into lukewarm water for a few seconds, tap to loosen -- and invert onto a serving platter.
• serve with a lilttle raspberry spooned over each serving.

OVEN-BAKED CRANBERRY & RASPBERRY SAUCE

Steps:

• Preheat oven to 350.
• Spread cranberries in a 13x9 GLASS baking pan; sprinkle with one cup sugar and stir to coat all the berries.
• Bake until mixture is hot and bubbly (berries will pop)--about 40 minutes. STIR TWICE DURING BAKING TIME!
• Gently stir in the raspberries; sprinkle with remaining sugar and liqueur, stir again.
• Pour mixture into a serving dish; cover and chill until set.
• **NOTE**the Grand Marnier can be substituted with orange juice.

CRAN-RASPBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, cranberry juice, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop. Stir in gelatin until dissolved. , Remove from the heat. Add ice cubes; stir until melted. Gently fold in raspberries. Cool to room temperature. Cover and refrigerate overnight.

EASY CRAN-RASPBERRY SAUCE

Steps:

• In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
• Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
• Cover and store in the refrigerator. This will last up to a week.
• Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.