Blackberryraspberrysauce Recipes

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FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

Provided by Ina Garten

Categories     dessert

Time 15m

Yield 2 cups

Number Of Ingredients 4

1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

Steps:

  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

EASY RASPBERRY SAUCE



Easy Raspberry Sauce image

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 cups.

Number Of Ingredients 4

2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch

Steps:

  • In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

BLACKBERRY-RASPBERRY SAUCE



Blackberry-Raspberry Sauce image

Mmmm. I found this in an old issue of Gourmet magazine. Sounds like it would be good on pancakes, waffles, angel food cake, ice cream, or whatever sounds good.

Provided by lazyme

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 5

1/2 cup sugar
1/3 cup water
1 cup blackberry, picked over
1 cup raspberries, picked over
1 tablespoon fresh lemon juice

Steps:

  • In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped.
  • Cool sauce.
  • Sauce may be made 2 days ahead and chilled, covered.
  • Makes 2 cups.

Nutrition Facts : Calories 258.3, Fat 0.8, Sodium 2.2, Carbohydrate 64.9, Fiber 7.8, Sugar 56.4, Protein 1.8

BLACKBERRY-RASPBERRY SAUCE



Blackberry-Raspberry Sauce image

Categories     Sauce     Blender     Dessert     Quick & Easy     Low Sodium     Blackberry     Raspberry     Chill     Boil     Gourmet

Yield Makes 2 cups

Number Of Ingredients 5

1/2 cup sugar
1/3 cup water
1 cup picked-over blackberries
1 cup picked-over raspberries
1 tablespoon fresh lemon juice

Steps:

  • In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.

BLACKBERRY-RASPBERRY SAUCE



Blackberry-Raspberry Sauce image

Categories     Sauce     Berry     Dessert     Vegetarian     Quick & Easy     Blackberry     Raspberry     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 2

2 cups frozen blackberries, thawed
1/4 cup black raspberry preserves

Steps:

  • Mash 1/2 cup blackberries with fork in small bowl. Puree remaining berries in processor. Pour puree into strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Whisk preserves and mashed berries into puree. (Can be made 1 day ahead. Cover and refrigerate.)

BLACKBERRY-RASPBERRY PIE



Blackberry-Raspberry Pie image

Make and share this Blackberry-Raspberry Pie recipe from Food.com.

Provided by yooper

Categories     Pie

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 cup cake flour
1 1/2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/4 teaspoon baking powder
14 tablespoons unsalted butter, chilled,cut into 1/2 inch cubes
6 tablespoons ice water (about)
1 tablespoon apple cider vinegar
vegetable oil cooking spray
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries

Steps:

  • For crust: combine first 5 ingredients in food processor; blend 5 seconds.
  • Add butter and blend, using on/off turns, until mixture resembles coarse meal.
  • Add 5 tablespoons water and vinegar.
  • Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
  • Gather dough into ball, divide in half.
  • Shape each ball into a disk.
  • Wrap in plastic and chill at least 1 hour and up to 1 day.
  • For filling: Preheat oven to 400.
  • pray 9-inch diameter glass baking dish with nonstick spray.
  • Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
  • Add berries and toss to coat.
  • Let stand 10 minutes, tossing occasionally.
  • Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
  • Spoon filling into dough-lined dish.
  • Roll out second dough disk to 13-inch round.
  • Drape dough over filling, and trim overhang to 1/2 inch.
  • Press edges together to seal; fold overhang under and crimp decoratively.
  • Cut several small slashes in top crust to vent.
  • Sprinkle with additional sugar, if desired.
  • Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
  • Serve warm or at room temperature.

BLACKBERRY AND BLUEBERRY SAUCE



Blackberry and Blueberry Sauce image

Serve this sauce with our Buttermilk Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 5

1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
2 pints fresh blueberries
2 containers (6 ounces each) fresh blackberries
1 teaspoon cornstarch

Steps:

  • In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
  • In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.

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