Fresh Blackberry Sauce Food

SWEET BLACKBERRY SAUCE

Steps:

• Place blackberries in a small saucepan; mash gently with a fork. Stir sugar, schnapps, and lemon juice into mashed blackberries; cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Cool slightly before serving.

ROASTED PORK WITH BLACKBERRY SAUCE

Steps:

• Place the pork loin on a baking sheet, drizzle with oil, sprinkle with salt and pepper, and roast according to the package instructions. While your pork is in the oven, prepare the blackberry sauce. Place the sauce ingredients in a medium saucepan and place on the stove over medium heat. Continue to heat (and stir occasionally) until the blackberries break down into a slightly thickened sauce. Remove the cinnamon stick and discard. Serve warm sauce over slices of roasted pork.

BLACKBERRY SAUCE

Steps:

• Puree all ingredients in processor. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated.)

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 COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

EASY HOMEMADE BLACKBERRY SAUCE

Steps:

• Combine the blackberries and sugar in a medium saucepan over medium heat.
• Stir frequently until the sugar mixes with blackberry juice and melts, about 2-3 minutes.
• In a small bowl combine lemon juice and cornstarch. Pour the slurry into the saucepan with the blackberries.
• Bring the sauce to a boil and allow it to cook for another 2 minutes as the sauce has thickened
• Transfer to an air-tight container and store in the fridge.

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

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.

CEDAR PLANK SALMON WITH BLACKBERRY SAUCE

Steps:

• Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.

FRESH BLACKBERRY BBQ SAUCE

Steps:

• Mix all ingredients well using a food processor or stick blender.
• Bring to a boil in a saucepan for 2-3 minutes.
• Cool and put in squeeze, strain if you want the seeds removed.
• Keeps well in refrigerator. Add to pork, chicken or beef in place of your regular barbecue sauce.

FRESH BLACKBERRY SAUCE

Steps:

• Pick over the berries and reserve 1 cup of the smallest and most attractive.
• Puree the remaining 2 cups berries in a food processor with the brandy, orange juice and honey.
• Transfer the mixture to a sieve set over a medium bowl.
• Press the puree through the sieve and discard the seeds.
• Just before serving, stir in the reserved whole berries.
• NOTE: 1 serving = 2 tablespoons.

BLACKBERRY BBQ SAUCE

Steps:

• Put all ingredients in a blender and pulse until the berries are fully pureed.
• Pour into a a small sauce pan.
• Bring to a simmer then turn down the heat to low.
• Cook On low until the sauce is reduced by 1/3 be sure to stir occasionally.
• Serve with anything barbecued.

BLACKBERRY SAUCE

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.

PEPPERED STEAKS WITH BLACKBERRY SAUCE

Steps:

• Combine lemon juice, oil, onion, and garlic in large plastic zip lock bag; mix well.
• Place steaks in bag and seal. Refrigerate for 6 to 24 hours, turning bag occasionally.
• When ready to cook, rub pepper around the edges of each steak. Preheat grill.
• In small saucepan add jam, vinegar, and onion powder. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.
• Place steaks on gas grill over medium heat, or charcoal grill 4 to 6 inches from medium-hot coals. Cook 8 to 12 minutes or till desired doneness turning once halfway through cooking.
• To serve, spread steaks with sauce and top with fresh blackberries. steaks can also be cooked inside broiler oven by placing on broiler pan 4 to 6 inches from heat and broiling 7 to 10 minutes or until done.