MIXED BERRIES MARNIER
Perfect light summer dessert--tastes even better after a few hours or overnight. This is great alone, over ice cream or pound cake, or both.
Provided by chia2160
Categories Dessert
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place berries in a glass bowl.
- Sprinkle with sugar and grand marnier, mixing to distribute sugar and liqueur.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 172.9, Fat 1.4, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 41.7, Fiber 12.7, Sugar 25.9, Protein 3.2
GRAND MARNIER BERRY SALAD
A sweet and sophisticated berry salad with fresh mint
Provided by Allie Taylor
Categories Fruit Salad
Time 10m
Number Of Ingredients 9
Steps:
- Place all rinsed and drained berries and chopped mint in a serving bowl.
- Separately, whisk together fresh lime juice, honey and Grand Marnier liqueur.
- Pour evenly over fruit and stir gently to coat.
- Garnish with mint sprig and lime wedge if desired.
- Serve immediately or cover and refrigerate.
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.
SIMPLE FRESH BERRY WITH GRAND MARNIER SAUCE
In this dessert sauce recipe, fresh blueberries, strawberries, and raspberries are combined with orange liqueur for a truly delicious treat.
Provided by Peggy Trowbridge Filippone
Categories Dessert
Time 5m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Put 1 pint of the mixed berries in a medium bowl. Using a pastry cutter , fork, or potato masher, coarsely mash berries.
- Purée remaining berries with 4 tablespoons sugar in a food processor fitted with a steel blade.
- Mix puréed berries with mashed berries along with orange liqueur.
- Taste and adjust flavor, adding more sugar if necessary.
- Let the berry sauce stand at room temperature to allow the flavors to blend for at least 30 minutes. The sauce can also be prepared ahead, covered, and refrigerated for up to 4 hours before serving.
- Enjoy! Recipe Source: " The Perfect Recipe " by Pam Anderson (Houghton Mifflin) Reprinted with permission. As Executive Editor of Cook's Illustrated, Pam Anderson made a name for herself in the food world. She has since authored seven cookbooks, including "The Perfect Recipe," a cookbook dedicated to the everyday home cook. The cookbook has over 150 recipes with dozens of step-by-step illustrations and tons of helpful tips.
Nutrition Facts : Calories 159 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 6 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 29 g, Fat 1 g, ServingSize 2 1/2 to 3 cups (serves up to 4), UnsaturatedFat 0 g
MIXED BERRY COULIS
Steps:
- Slice the strawberries and toss them in a bowl with half of the raspberries and half of the blackberries. Purée the remaining berries in a blender or food processor with 3 tablespoons (45 g) of sugar. Mix the berry purée with the sliced berries. Taste, then add the remaining tablespoon of sugar if you wish. Serve chilled or at room temperature.
- Variation
- Add a splash of liqueur, such as Grand Marnier, Cognac, or kirsch to the sauce.
- Storage
- This sauce can be stored in the refrigerator for up to 3 days.
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BERRY SAUCE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 20 minsCategory RecipesCalories 98 per serving
- Combine all of the berries in a large bowl and stir gently to combine. Spoon about 2/3 of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.
- Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
- Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
- Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
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