Raspberry Lime Ginger Sauce Recipes

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FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

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

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

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

RASPBERRY-LIME GINGER SAUCE



Raspberry-Lime Ginger Sauce image

Serve with our Watermelon Basket. This sauce is also great with other summer fruits like peaches or nectarines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 4

1/2 cup sugar
1/4 cup freshly squeezed lime juice, (about 2 limes)
2 pints raspberries (about 5 1/3 cups)
1 peeled piece fresh ginger (3/4-inch)

Steps:

  • Stir together sugar and lime juice in a small saucepan over medium heat until sugar has dissolved. Let cool slightly. Process raspberries and ginger in a food processor until coarsely chopped. With processor running, add lime syrup in a slow, steady stream, and process until smooth. Pour through a fine sieve into a medium bowl, pressing out any remaining juices; discard seeds. Cover and refrigerate until ready to serve, up to 2 days.

CHEESECAKE WITH GINGER-LIME CANDIED RASPBERRIES



Cheesecake with Ginger-Lime Candied Raspberries image

Provided by Michael Laiskonis

Categories     Citrus     Ginger     Dessert     Cream Cheese     Raspberry     Lime     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Shortbread crust:
Nonstick vegetable oil spray
1 cup shortbread cookie crumbs made from 6 ounces shortbread cookies (such as Walkers), finely ground in a food processor
2 tablespoons unsalted butter, melted
Pinch of fine sea salt
Cheesecake:
1 teaspoon unflavored gelatin
2/3 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, room temperature
Pinch of fine sea salt
10 ounces cream cheese, cut into 10 pieces, room temperature
1/4 cup crème fraîche or sour cream
1/4 cup fresh orange juice
1 tablespoon fresh lime juice
1 cup heavy cream, beaten to soft peaks
Ginger-lime candied raspberries:
1 6-ounce container fresh raspberries
1/4 cup sugar
1 tablespoon minced peeled ginger
1 tablespoon thinly sliced fresh mint leaves plus more for garnish
1 teaspoon fresh lime juice

Steps:

  • For shortbread crust:
  • Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
  • Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
  • For cheesecake:
  • Place 2 tablespoons. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
  • Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in crème fraîche, orange juice, and lime juice.
  • Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture over crust; smooth top. Chill until set, about 3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
  • For ginger-lime candied raspberries:
  • Cook first 3 ingredients, 1 tablespoon mint, lime juice, and 1 tablespoon water in a small saucepan over low heat until raspberries are soft and juices are released, 2-3 minutes. Transfer to a small bowl. Cover with plastic wrap and chill foratleast1hourandupto1day.
  • Using plastic wrap overhang, lift cheese-cake from pan and place on a flat surface. Cut into pieces; place on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.

GINGER CRANBERRY SAUCE



Ginger Cranberry Sauce image

Cranberries add sparkle to the Thanksgiving meal.

Provided by Sheila Lukins

Categories     Sauce     Ginger     Thanksgiving     Quick & Easy     Cranberry     Christmas Eve     Parade

Yield Makes 10 servings

Number Of Ingredients 6

16 ounces fresh cranberries, picked over and rinsed
2 cups granulated sugar
1/2 cup water
1/2 cup fresh orange juice
1 tablespoon finely chopped ginger
Finely grated zest from 1 orange

Steps:

  • 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
  • 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

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