BERRY SAUCE
A fantastically versatile recipe for a thick berry sauce that goes perfect with cheesecake, waffles, ice cream, and more.
Provided by Shiran
Number Of Ingredients 6
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.
MASCARPONE-FILLED CAKE WITH SHERRIED BERRIES
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Provided by Shelley Wiseman
Categories Cake Milk/Cream Mixer Berry Dairy Fruit Dessert Bake Fourth of July Backyard BBQ Blackberry Blueberry Raspberry Strawberry Fortified Wine Sherry Summer Birthday Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
- Sift together flour, baking powder, baking soda, and salt.
- Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
- Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
- Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
- Macerate berries:
- Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
- Make cream and assemble cake:
- Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
- Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.
CHERRY CRANBERRY SAUCE
My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.
Provided by Taste of Home
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.
Nutrition Facts :
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- Rinse and drain cranberries. Place in a heavy medium saucepan with water, and sugar. Bring to a boil, and when you hear a cranberry or two pop, reduce heat to LOW. Stir and simmer for 10 minutes. Use a wooden spoon to press some of the cranberries against the pan to mash them slightly. Add the pumpkin pie spice and cinnamon. Mix well and remove from heat.
- Mix in the blueberries and raspberries breaking them up a bit with the spoon, if desired. Transfer the sauce to mason jars or other airtight containers and allow to cool for about 30 minutes.
- Cover and refrigerate for at least several hours until completely chilled, or for one or two days before serving. The sauce will thicken and the flavors will blend as it cools.
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