Hot Berry Sauce Food

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.

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.​

MIXED BERRY SAUCE

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.

HABANERO FERMENTED HOT SAUCE WITH BERRIES RECIPE

Steps:

• For The Mash: In a food processor, pulse blackberries, blueberries, peppers, and salt in a food processor until berries release liquid and mixture is coarsely pureed, about 12 to 15 pulses.
• Transfer mash to wide-mouth, 1-quart canning jar. Tap jar lightly on palm to remove any air pockets. Cover surface of mash with plastic wrap, pressing gently to ensure full contact, and weigh down with fermentation weight or small jar lid. Seal jar with airlock lid following manufacturer's instructions.
• Store pepper mash in dark area away from sun and let ferment, maintaining an ambient temperature between 55°F (13°C) and 75°F (24°C), for 7 days; check mixture daily for signs of gas formation (mash will climb up sides of jar; this is a good sign). Starting on the 7th day, taste mash daily until it has reached a pleasantly sour flavor; the total fermentation time can take anywhere from 7 to 10 days.
• To Finish the Hot Sauce: Transfer mash to a blender. Add vinegar and sugar, and blend on high speed until smooth and emulsified, about 1 minute. Measure pH using strips or pH-meter to make sure sauce is about 3.4; if it is too high, lower pH to 3.4 with more vinegar as needed.
• Strain sauce through a fine-mesh strainer set over a nonreactive bowl or large container, pressing on solids to extract as much liquid as possible; reserve solids for another use (see note).
• Transfer strained hot sauce to glass bottles or jar, cover, and keep refrigerated until ready to use. The sauce can be refrigerated for up to 1 month (note that because of additional sugars from the fruit, it can continue to ferment as it sits; this shouldn't be an issue under refrigeration, but can cause bubbling if left at room temperature for a while).

PANNA COTTA WITH BERRY SAUCE

Steps:

• For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
• Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
• Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
• Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
• For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. 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.
• Spoon the sauce over the panna cotta and serve.