BERRY SAUCE
Quick and easy to make, this mixed berry sauce is delicious spooned over cheesecake, vanilla ice cream, pancakes, or waffles.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
Nutrition Facts :
BERRY SAUCE
A fantastically versatile recipe for a thick berry sauce that goes perfect with cheesecake, waffles, ice cream, and more.
Provided by Shiran
Number Of Ingredients 6
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.
EASY MIXED BERRY DESSERT SAUCE
Steps:
- Gather the ingredients.
- In a medium saucepan, combine 1 cup of the raspberries, 1 cup of the sliced strawberries, 3/4 cup of the blueberries, 3/4 cup of the sugar, and 1 tablespoon of the fresh lemon juice. Bring to a simmer over medium heat until the sugar has dissolved, about 10 minutes. Adjust the sweetness, adding up to 1/4 cup more (or to taste) of sugar if necessary, and cook until dissolved.
- Puree the berry mixture in a blender or food processor , return to the saucepan, and bring to a simmer. Add an additional 1 tablespoon fresh lemon juice, or to taste, if necessary.
- Add the remaining 1/2 cup raspberries, 1/2 cup sliced strawberries, and 1/4 cup blueberries, and simmer until the sauce is hot.
- Serve hot or cold and enjoy.
Nutrition Facts : Calories 116 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 26 g, Fat 0 g, ServingSize 3 cups berry sauce (9 servings), UnsaturatedFat 0 g
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.
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
EASY WARM BERRY TOPPING
Although I haven't tried it yet I think this would work using all strawberries and strawberry jelly or with any fruit, so you may want to give that a try --- plan ahead about 2 hours as the berries need to thaw at room temperature --- this may be prepared up to 3 days ahead, covered and refrigerated... just rewarm in the microwave for a couple of minutes.
Provided by Kittencalrecipezazz
Categories Berries
Time 2h7m
Yield 3 1/2 cups (approx)
Number Of Ingredients 4
Steps:
- Mix all frozen berries, jelly and sugar in a large skillet; let stand until berries thaw and mixture is juicy, stirring occasionally and breaking up strawberries into smaller pieces (this should take a couple hours).
- Boil until mixture thickens but is still chunky, stirring frequently (about 7 minutes).
- Delicious!
Nutrition Facts : Calories 289.4, Fat 0.2, Sodium 21.8, Carbohydrate 75.7, Fiber 3.4, Sugar 57.7, Protein 0.7
MIXED BERRY SAUCE
Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.
Provided by Misoweeby
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
- Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
- Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 17.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 15.7 g
BERRIES-AND-CREAM TOPPING
Serve this sweet topping on our Buttermilk Waffles.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 3
Steps:
- Toss strawberries with 1/4 cup sugar. Let sit until juicy, 20 minutes.
- Whip heavy cream with remaining sugar.
Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 1 g, Protein 1 g
BLUEBERRY TOPPING
My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.
Provided by Ellen Wojdyla
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
- In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 100.5 g, Fat 0.6 g, Fiber 4.2 g, Protein 1.3 g, Sodium 1.8 mg, Sugar 92.3 g
WARM BERRY TOPPING FOR ICE CREAM
This is the perfect recipe for a crowd. If you having a simple dinner party and want a simple dessert, dress up your ice cream with this warm, rich berry topping. Delicious!
Provided by CandyTX
Categories Sauces
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Lightly grease a 8x8 baking dish.
- Add sliced strawberries and pecan halves.
- In a medium sauce pan, simmer Raspberry Preserves, Honey, Key Lime Juice, and 1/2 cup sugar for 5 minutes over medium heat.
- Pour Raspberry preserve mixture over strawberries and pecans.
- Mix until evenly blended.
- In a separe bowl mix together butter, oatmeal, and brown sugar. Spread evenly over strawberry mixture.
- Bake for 45 minutes.
WARM BERRY COMPOTE
This recipe is from the Williams-Sonoma FRUIT DESSERT cookbook, a copy of which my gracious partner in the current Cookbook Swap sent to me! It is ALWAYS best to use fruits when they are in season, but if making this recipe when they are not, frozen berries COULD be used!
Provided by Sydney Mike
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large, nonreactive saute pan over medium heat, combine 1/4 cup water & 1/2 cup sugar & bring to boil, stirring to dissolve sugar.
- Cook 2 minutes, then add berries, lemon juice & salt.
- Return to boil, then add butter & swirl mixture around in the pan until butter melts.
- Spoon berries along with the sauce onto warmed dessert placts &, if desired, place a small scoop of vanilla ice cream (or yogurt) in center of each plate.
- Serve immediately & enjoy!
Nutrition Facts : Calories 258.6, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 42, Carbohydrate 39.5, Fiber 4.2, Sugar 34, Protein 1.4
BERRY COMPOTE TOPPING
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in the water, lemon juice and syrup. Stir in the berries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.
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