STRAWBERRY SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
- Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.
FRESH STRAWBERRY SAUCE
This is an excellent sauce for pies and cakes - especially cheesecakes!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 53.3 calories, Carbohydrate 13.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.7 mg, Sugar 11.3 g
SIMPLE STRAWBERRY SAUCE
This simple tasty strawberry sauce requires no cooking and is great for summer!
Provided by bluegirl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 2
Steps:
- Place the strawberries in a large bowl. Sprinkle the sugar evenly over the berries, and stir to evenly coat all of the fruit. Let stand at room temperature for 10 minutes, stirring occasionally. Cover and chill until ready to serve.
Nutrition Facts : Calories 65 calories, Carbohydrate 16.2 g, Fat 0.3 g, Fiber 2 g, Protein 0.7 g, Sodium 1 mg, Sugar 13.3 g
FRESH STRAWBERRY SAUCE
Steps:
- Use to top your favorite cakes, ice creams, or pancakes and waffles, and enjoy.
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ASIAN ORANGE SAUCE RECIPE
Homemade Asian orange sauce recipe is a delicious, thick, rich, Umami orange sauce! A yummy, healthy option to bottled Orange sauces with way too many indecipherable ingredients and heavy sugar loads. Low-Fat, Vegetarian, Dairy-Free!
Provided by Diane Williams
Categories Condiments, sauces and DIY Kitchen helps
Time 15m
Number Of Ingredients 9
Steps:
- Put all ingredients into a non stick frying pan and boil for a few minutes.
- Whisk until the sauce reduces enough to begin thickening.
- Mix the cornstarch and water together and pour half of it into the boiling sauce, whisking until the sauce thickens to your desired consistency.(a syrup consistency works well).
- Use the remaining cornstarch as necessary.
- Remove from heat and cool to desired temperature.
- Store in the fridge covered for up to a week. If it gets too thick warm it a bit and whisk in a little water.
Nutrition Facts : Calories 69 calories, ServingSize 2 Tablespoons
STRAWBERRY ORANGE JUICE SAUCE
Use over ice cream or my Cream Cheese Pound Cake with Strawberry Sauce (recipe #51739). You won't be disappointed. When I make this using fresh strawberries, I cut the strawberries in half, put into the food processor with about 1 cup of sugar and the orange juice and process until well combined. It's a winning combination! From Southern Living.
Provided by Bev I Am
Categories Sauces
Time 2m
Yield 4 Cups
Number Of Ingredients 2
Steps:
- Working in batches, puree berries and juice in blender.
- Transfer to bowl.
- (Can be made one day ahead. Cover and chill.).
CRANBERRY STRAWBERRY SAUCE
This recipe was given to me by my aunt quite a few years ago. It's especially good with turkey, chicken or pork, but my family also likes it as a topping for waffles, cheesecake-even ice cream!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine cranberries, water and sugar. Bring to a boil, stirring until sugar is dissolved. Boil gently, uncovered, 3-4 minutes or until about half of the cranberries burst. Remove from the heat; immediately add strawberries. Let stand until strawberries are completely thawed, stirring occasionally. Refrigerate.
Nutrition Facts :
ORANGE TERRINE WITH STRAWBERRY SAUCE
This citrusy terrine with strawberry sauce is one of those awesome desserts that impresses guests-without a lot of effort on your part.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield Makes 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 60 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 15 g, Protein 2 g
OATMEAL PANCAKES WITH STRAWBERRY-ORANGE SAUCE
These pancakes, made with brown sugar and rolled oats, taste like big soft oatmeal cookies. Top with fresh strawberry sauce or warmed maple syrup.
Provided by BHG Test Kitchen
Number Of Ingredients 16
Steps:
- In a small saucepan heat the milk until hot; remove from heat. Stir in the oats. Cover and let stand for 5 minutes.
- Meanwhile, in a medium bowl stir together the flour, brown sugar, baking powder, salt, and cinnamon. Make a well in the center of flour mixture.
- In a small bowl stir together the egg, oil, and vanilla. Add the oat mixture and egg mixture all at once to flour mixture; stir just until combined.
- For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 4 minutes or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve the warm pancakes with Strawberry-Orange Sauce. Makes 2 servings. Strawberry-Orange Sauce
- In a small saucepan stir together orange juice and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in strawberries, honey, and margarine. Makes about 1 cup.
Nutrition Facts : Calories 368 kcal, Carbohydrate 50 g, Cholesterol 111 mg, Protein 11 g, SaturatedFat 3 g, Sodium 434 mg, Sugar 21 g, Fat 14 g, UnsaturatedFat 5 g
RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE
Provided by Tyler Florence
Time 2h20m
Yield 4 servings
Number Of Ingredients 19
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.
FLUFFY RICOTTA PANCAKES WITH STRAWBERRY-ORANGE SAUCE
A great choice for a special occasion breakfast, these light, fluffy pancakes are made with ricotta cheese, flavored with orange zest and finished with a topping of fresh strawberry-orange sauce.
Provided by Lynne Webb
Categories Breakfast & Brunch
Time 40m
Number Of Ingredients 15
Steps:
- Place the ricotta in a strainer over a bowl for at least 1 hour to allow any excess liquid to drain.
- Prepare the sauce by placing the strawberries, sugar, lemon juice and orange juice in a small saucepan. Bring to a simmer over medium-high heat. In a small bowl, whisk together the water and cornstarch and add to the simmering strawberry mixture.
- Continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.
- Combine the flour, baking powder, sugar, and salt in a bowl. In a separate bowl, combine the ricotta, milk, egg yolks, vanilla and orange zest until smooth.
- In a separate bowl, beat the egg whites with an electric mixer on high speed until light and fluffy, but not stiff. Add the ricotta-milk mixture to the dry ingredients and stir just until combined. Whisk in about half of the egg whites until well blended, then gently fold in the balance.
- Oil a griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side.
- Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes.
- Serve topped with the Strawberry-Orange Sauce.
STRAWBERRY ORANGE SAUCE
Sweet, juicy strawberries, orange slices and brown sugar are roasted into an intensely fruit combination that pureed into a smooth and tangy sauce. Perfect on my Stuffed Strawberry French Toast Bake!
Provided by Nan Emanuel
Categories Sauces
Time 35m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 46 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ORANGE-STRAWBERRY SAUCE
This orange-strawberry sauce recipe, from Anne Willan's "From My Chateau Kitchen," adds a sweet touch to her Whole Tangerine Souffle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Strawberry Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.
STRAWBERRY ORANGE DAIQUIRI
Sandra says, "This delicious frozen treat made with fresh strawberries and oranges will keep your thirst at bay all summer long."
Provided by Sandra Lee
Categories beverage
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using a vegetable peeler or zester, remove the zest of the orange, taking care to leave the pith behind.
- In a small saucepan over medium heat whisk together the sugar with 1/4 cup water and the orange zest. Bring to a simmer and remove from heat. Cool to room temperature.
- Reserve 4 strawberries for garnish and remove the hulls and roughly chop the remainder. Add the strawberries with the juice of the orange to a blender and fill with ice. Add the cooled orange simple syrup and blend until smooth. Add the rum, if desired, and blend. Pour into glasses and garnish with reserved strawberries.
STRAWBERRY SUNDAE SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
- Serve over ice cream with salted peanuts on top.
STRAWBERRY ORANGE SAUCE
Steps:
- In a small saucepan, heat the liqueur and orange juice over medium heat.
- Stir in 1 3/4 cups strawberries. Cook for 2 minutes, stirring frequently.
- Stir in the sugar. Cook for 2 to 3 minutes, or until the berries soften. Remove from the heat.
- Stir in the remaining 1 3/4 cups strawberries. Serve hot or pour into a small airtight container and refrigerate until ready to serve.
- Cinnamon Blueberry Sauce
- Substitute fresh blueberries for the strawberries and use 2 tablespoons of fresh orange juice. Add 1/2 teaspoon ground cinnamon when stirring in the sugar.
- Nutrition information
- (Per serving)
- Calories: 33
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugars: 5g
- Protein: 0g
- Calcium: 11mg
- Potassium: 102mg
- Dietary Exchanges
- 1/2 fruit
- Nutrition information (CINNAMON BLUEBERRY SAUCE)
- (Per serving)
- Calories: 45
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 11g
- Fiber: 2g
- Sugars: 8g
- Protein: 1g
- Calcium: 6mg
- Potassium: 58mg
- Dietary Exchanges
- 1 fruit
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