Orange Strawberry Sauce Food

STRAWBERRY ORANGE SAUCE

Steps:

• Preheat oven to 400°F. In a large glass baking dish, add the berries and sugar, tossing to coat berries. Add the orange slices.
• Combine the water and orange juice concentrate in a small bowl and stir to combine. Pour over fruit and sugar mixture.
• Place in oven and bake for 25-35 minutes, or until a thick syrup has formed and is bubbling. Start checking after 20 minutes or so just in case, as sugar burns very easily.
• Remove from oven and let cool for 5 minutes. Scrape out of pan with a rubber spatula into the bowl of your food processor while it's still warm and liquified. Add buttercut into small pieces and add to fruit.
• Process mixture with pulses until all the large pieces of orange are broken down. Continue processing on medium speed until mixture is thick and smooth.
• Place in a tightly covered container and refrigerate untilneeded.

CRANBERRY-ORANGE SAUCE

Steps:

• Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

ORANGE COEURS à LA CRèME WITH STRAWBERRY RASPBERRY SAUCE

Steps:

• Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it. Rinse with cold water and wring dry. Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan.
• Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâtel cheese and purée until smooth. Add yogurt and pulse just until blended, then divide mixture among molds. Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours.
• Purée berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds.
• Invert molds onto dessert plates and remove cheesecloth. Serve coeurs à la crème drizzled with sauce.

STRAWBERRY ORANGE JUICE SAUCE

Steps:

• Working in batches, puree berries and juice in blender.
• Transfer to bowl.
• (Can be made one day ahead. Cover and chill.).

STRAWBERRIES IN ORANGE BUTTERSCOTCH SAUCE

Steps:

• Hull strawberries, and if large, slice in half.
• Melt butter in a medium sized pan, add brown sugar and cook until sugar is just starting to melt.
• Add the orange juice and rind, and cook stirring until sugar has dissolved.
• Stir in the cream.
• Add the strawberries and warm through gently.
• (Take care not to overheat strawberries as they can otherwise become acidic in taste.) Warm brandy separately, light, and pour over strawberries.
• Serve over vanilla icecream or crepes.

ORANGE-STRAWBERRY SAUCE

Steps:

• In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.

RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE

Steps:

• Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
• Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
• Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
• Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
• Assembly: Preheat the oven to 400 degrees F.
• Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.

ORANGE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.

ORANGE-STRAWBERRY SORBET

Steps:

• Pour water and sugar into a medium saucepan over medium heat to make simple syrup. Stir occasionally until sugar dissolves. Bring to a boil for 2 to 4 minutes. Remove from heat and let cool, about 30 minutes.
• Add strawberries and sugar syrup to a blender and blend until smooth. Leave a few chunks of strawberries if you like. Add orange juice, lemon extract, and salt and give it a swirl. Refrigerate for 1 to 2 hours; this helps it freeze in the ice cream maker quickly as it has a lot of water.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for 8 hours to overnight.
• Scoop sorbet and serve.

ORANGE TERRINE WITH STRAWBERRY SAUCE

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Line long sides of prepared pan with ladyfingers, cut-sides in; set aside.
• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in liqueur and orange zest. Add enough ice cubes to juice to measure 1-3/4 cups. Add to gelatin; stir until slightly thickened. Remove and discard any unmelted ice. Gently stir whipped topping into gelatin mixture.
• Spoon into lined pan, trimming ladyfingers even with filling, if necessary. Arrange remaining ladyfingers on top of gelatin mixture. Refrigerate 3 hours or until firm. Unmold onto serving plate. Remove and discard plastic wrap. Cut dessert into 12 slices. Spoon strawberry puree evenly onto 12 dessert plates; top each with 1 slice of the terrine.

STRAWBERRIES IN ORANGE AND CARAMEL SAUCE

Steps:

• Grate zest from orange into a small bowl, then squeeze juice into bowl. Add butter, liqueur, and a pinch of salt.
• Heat sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Remove from heat and immediately add orange-juice mixture. Boil, stirring, until caramel has dissolved and sauce is slightly thickened, about 2 minutes.
• Add strawberries and cook, stirring, until heated through, about 1 minute. Serve immediately.

STRAWBERRY ORANGE SHAKES

Steps:

• In a blender, combine orange juice, milk, strawberries and sugar. Cover and process until smooth. Add the ice cubes; cover and process until mixture reaches desired consistency. Pour into glasses; garnish with strawberry, orange wedge and mint sprig if desired. Serve immediately.