CRANBERRY RASPBERRY SAUCE
This is a wonderful Christmas meat sauce. It goes well with turkey or goose.
Provided by Ryan Downs
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 22.6 g, Fat 0.2 g, Fiber 3.2 g, Protein 0.4 g, Sodium 1.6 mg, Sugar 17.7 g
BLANCMANGE
The simplest of puddings & most healthful. Elegant served with blackberries &/or syrup. Eaten in the classic novel "Little Women".
Provided by Engrossed
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
- In a small pot, heat the remaining milk over low heat (Do not boil!).
- While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
- Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
- Let cool, then add the vanilla.
- Cover and chill.
- For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
- Can pour into decorative 1/4-1/2 cup dishes.
Nutrition Facts : Calories 152.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 133.2, Carbohydrate 23.9, Fiber 0.1, Sugar 12.7, Protein 4
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
BLANCMANGES WITH RASPBERRY SAUCE
Categories Milk/Cream Blender Food Processor Dessert Bake Raspberry Almond Chill Gourmet
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Lightly oil six 1/2-cup ramekins.
- Spread almonds in a shallow baking pan and toast in oven until pale golden, 7 to 8 minutes. Cool almonds completely.
- In a food processor process almonds with milk 2 minutes, or until mixture is very thick but not completely smooth.
- Rinse a thin kitchen towel in cold water and wring out as much water as possible. Spread towel in a large sieve set over a bowl or large glass measure and pour almond mixture into towel. Wrap towel around mixture and squeeze almond milk (about 1 cup) from towel into bowl or measure, discarding almonds. Stir in almond extract and a pinch salt.
- In a small bowl sprinkle gelatin over water and let stand 1 minute.
- In a small saucepan combine almond milk and sugar and cook over moderate heat, stirring, until sugar is dissolved. Add gelatin mixture and cook, stirring, until gelatin is dissolved. Transfer almond mixture to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
- In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into almond mixture to lighten. Fold in remaining cream gently but thoroughly and spoon mixture into ramekins. Chill blancmanges, covered loosely with plastic wrap, until set, at least 2 hours and up to 24.
- In a blender or food processor purée raspberries with syrup and force through a fine sieve into a bowl. Sauce may be made 1 day ahead and chilled, covered.
- Fill a small bowl with very hot or boiling water and dip ramekins, 1 at a time, into water 10 seconds. Unmold each blancmange onto a dessert plate and serve with sauce.
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