Raspberry Orange 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.

RASPBERRY SAUCE

Steps:

• Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

RASPBERRY-ORANGE WATER

Steps:

• Place 1 thinly sliced orange and 1 pint raspberries (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh orange slices and raspberries for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE

Steps:

• Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
• Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
• Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
• When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

CHICKEN WITH ORANGE RASPBERRY SAUCE

Steps:

• Combine thyme, sage and pepper; rub over chicken. Lightly brown chicken in a skillet coated with cooking spray. , Transfer to a 9-in. square baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes or until juices run clear. , In a saucepan, combine jam, orange juice and vinegar. Bring to a boil; boil for 2 minutes. Serve with the chicken.

ORANGE SAUCE

Steps:

• Firstly, pour the 200ml of orange juice into a pan and put it on a low heat.
• Using a cup, pour in the tablespoon of cornflour and the 50ml of orange juice and stir / mix them together until you have a cream texture liquid and make sure there are no lumps.
• Using a whisk, slowly pour in the cornflour and orange mix into the pan with the 200ml of orange juice and slowly steer.
• You will notice after a few minutes, the sauce becomes thicker and starts to bubble. Do not let it over heat! Once the sauce is at a thick texture, turn off the heat and serve onto your dish. If you think your sauce is not thick enough, repeat the cornflour and 50ml of orange juice again remembering to steer and keep the pan on a low heat.

RASPBERRY ORANGE SAUCE

Steps:

• Combine raspberries, orange juice and sugar in saucepan.
• Bring to boil, stirring constantly.
• Dissolve constarach in water.
• Add to pan and cook stirring for 2 minutes.
• Chill sauce until cold, about 15 minutes.

RASPBERRY-ORANGE CHICKEN

Steps:

• Season the chicken breasts to taste with salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium heat. Sear, and cook until browned on both sides and the juices run clear, about 10 minutes. Remove chicken and keep warm.
• Melt remaining 1 tablespoon of butter in skillet; stir in onion and cook until translucent, 3 to 4 minutes. Pour in red wine vinegar, orange juice, and chicken broth; increase heat to medium-high, and bring to a boil. Stir in the cornstarch and water mixture, and cook until the sauce thickens and turns clear, 1 to 2 minutes. Reduce heat to medium, and stir in the raspberries and orange segments; cook for 2 minutes until softened. Add the chicken breasts to the sauce, and cook to reheat. Serve chicken with sauce spooned over it.

RASPBERRY-ORANGE SPARKLERS

Steps:

• Pulse 1 cup raspberries and 1/2 cup each mint and sugar in a food processor. Let sit 10 minutes, stirring occasionally, then strain through a fine mesh sieve. For each drink, combine 1/2 ounce each of the puree and orange-flavored vodka in a glass; top with sparkling white wine and garnish with raspberries.

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.

RASPBERRY JAM/SAUCE

Steps:

• Take the raspberries and put them in a pan on medium heat.
• Mash them up with the back of a spatula.
• Add in the remaining ingredients, except for the sugar, flour, and lemon juice one at a time, mixing thoroughly with each addition.
• Keep mixing to make sure the raspberries don't boil.
• Add your sugar and lemon juice to taste, and keep mixing. If you have sour raspberries add in more sugar, and vice versa.
• Once everything is thoroughly combined, sift your flour in about a teaspoon at a time until you get your desired consistency. The flour will clump if you don't sift it, and it thickens the mixture relatively fast, so make sure not to add too much.
• Once everything is combined, pour it through a sieve if you got any clumps of flour, and serve while it's still hot. I recommend to serve it immediately with lamb chops, beef, or any desert, but you can store it in the fridge for a few days and reheat when needed.

RASPBERRY SAUCE

Steps:

• Thaw the raspberries in a strainer placed over a bowl. About 1 cup of raspberry juice should drain out.
• In a small bowl make a slurry with the water and cornstarch.
• In a small saucepan gradually sweeten the juice to taste. Remember that the raspberries, when added back in, will make the sauce tarter.
• Bring the raspberry juice to a simmer and whisk in about half of the cornstarch slurry. Keep whisking until the mixture returns to a simmer. Whisk in more slurry if needed to achieve the desired thickness.
• Remove the saucepan from the heat, pour the thickened juice into a bowl and gently stir in the raspberries.
• Let cool to room temperature. Refrigerate covered until cold.
• If the sauce is too thick, stir in 1 teaspoon of water at a time until thin enough.
• If the sauce is too thin, strain off some of the liquid into a saucepan and gradually thicken with a cornstarch slurry as above.

RASPBERRY SAUCE

Steps:

• In a medium size saucepan, add raspberries and sugar and bring to a boil mixing well until sugar is dissolved.
• Strain through a very fine sieve or a cheesecloth.
• Return puree' to saucepan.
• Add lemon juice and Brandy and stir well.
• In a cup, mix together tapioca starch and water until smooth.
• Bring raspberry puree' back to boil and add tapioca starch mixture slowly using a whisk to mix well until sauce thickens to your desired consistency.
• You may use this sauce hot or let it cool.

RASPBERRY ORANGE SAUCE

Steps:

• 1. Place all ingredients in a blender or food processor. Process until smooth.
• 2. NOTE: If you don't want seeds in your sauce, process berries in a food mill/sieve first and then put puree in blender with remaining ingredients.

RASPBERRY ORANGE MUFFINS

Steps:

• 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
• 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
• 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
• 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

CRANBERRY RASPBERRY ORANGE CRANBERRY SAUCE

Steps:

• 1. Add 1 cup water and 1 cup sugar to medium kettle. Heat to a slow simmer till sugar dissolves completely.
• 2. Slowly add washed cranberries into simmering sugar water. Let simmer for 15 minutes, stirring occasionally.
• 3. Add fresh washed raspberries to cranberries. Continue to simmer for 15 minutes, stirring occasionally.
• 4. Remove from heat and let cool to room temperature. Add 1 can drained mandarin oranges, stir gently. Store in refrigerator.

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.