Best 2 Blackberry Raspberry Sauce Recipes
Blackberries and raspberries are two delicious and versatile fruits that are perfect for making a variety of sauces. Whether you're looking for a sweet and tangy sauce to serve with pancakes or waffles, or a rich and flavorful sauce to use as a glaze for grilled meats, there's a blackberry raspberry sauce recipe out there that's perfect for you. With so many different recipes to choose from, you're sure to find the perfect sauce to complement your next meal.
Here are our top 2 tried and tested recipes!
BLACKBERRY-RASPBERRY SAUCE
Categories Sauce Blender Dessert Quick & Easy Low Sodium Blackberry Raspberry Chill Boil Gourmet
Yield Makes 2 cups
Number Of Ingredients 5
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.
VANILLA PRALINE MERINGUE CUPS WITH BLACKBERRY-RASPBERRY SAUCE
Categories Dairy Egg Fruit Dessert Bake Blackberry Raspberry Walnut Chill Bon Appétit
Yield Makes 6
Number Of Ingredients 13
Steps:
- Make sauce:
- Puree berries with their juices and preserves in processor until well blended. Press through sieve to remove seeds. Refrigerate sauce. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
- Make meringues:
- Position 1 rack in bottom third and 1 rack in center of oven and preheat to 225°F. Using bottom of 2/3-cup soufflé dish (measuring about 3 1/2 inches in diameter with 1 3/4-inch-high sides) as template, trace 3 circles on each of 2 large sheets of parchment paper, spacing 5 to 6 inches apart. Place parchment, marked side down, on baking sheets (circles will show through).
- Turn 1 souffleé dish upside down on work surface. Center 1 foil square on dish; press foil to cover outside of dish completely. Cut overhang to 3/4-inch width so that foil resemble to hat with brim. Repeat with 5 more foil squares and sides, making 6 foil hats total.
- Whisk sugar and cornstarch in small bowl to blend. Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually beat in sugar mixture. Beat until meringue is very thick and glossy, at least 5 minutes. Spoon meringue into pastry bag fitted with medium star tip (no.4). Pipe dot of meringue near corners of baking sheet; press corners of parchment to anchor.
- Staring in center of 1 marked circle on parchment, pipe meringue in concentric circles to fill marked circle completely. Repeat with remaining 5 marked circles, forming 6 meringue rounds total.
- Starting at base of foil hat, pipe meringue in columns up sides but not onto top of foil hat, each column touching the previous one so that sides are covered completely. Repeat with remaining meringue and foil hat. Slide spatula under each meringue cylinder with soufflé dish still inside; place on sheets between meringue rounds (there will be 3 meringue round and 3 meringue cylinders on each sheet).
- Bake meringues until firm and dry, about 2 hours. Turn off oven; let meringues stand in closed oven 1 hour. Transfer baking sheets to racks and cool meringues completely.
- Lift meringue rounds off parchment; place on work surface. Lift foil with meringue cylinders to detach foil. Place 1 cylinder over each meringue round, forming cup. Mix toffee bits and nuts in small bowl. Spoon 1/4 cup ice cream into each meringue cup. Sprinkle with 1 tablespoon nut mixture. Top with 1/4 cup ice cream and 1 tablespoon nut mixture. Wrap filled meringues in plastic and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)
- Spoon sauce onto plates. Unwrap meringues; place on plates. Serve with berries.
Tips:
- Select ripe and flavorful berries: Use fresh, ripe blackberries and raspberries for the best flavor. Avoid berries that are bruised or moldy.
- Adjust the sweetness to your liking: The amount of sugar in the sauce can be adjusted to your taste. If you prefer a sweeter sauce, add more sugar. If you prefer a less sweet sauce, reduce the amount of sugar or omit it entirely.
- Use a variety of berries: You can use a combination of blackberries and raspberries, or you can use just one type of berry. If you are using a combination of berries, make sure to use ripe berries of each type.
- Simmer the sauce gently: Do not boil the sauce, as this will cause the berries to break down and lose their shape. Simmer the sauce over low heat until it has thickened to your desired consistency.
- Strain the sauce: If you want a smooth sauce, strain it through a fine-mesh sieve. This will remove any seeds or skins from the sauce.
- Serve the sauce warm or cold: Blackberry raspberry sauce can be served warm or cold. Serve it warm over pancakes, waffles, or ice cream. Serve it cold as a dipping sauce for fruit or yogurt.
Conclusion:
Blackberry raspberry sauce is a delicious and versatile sauce that can be used in a variety of ways. It is easy to make and can be tailored to your own taste. Whether you are using it as a topping for pancakes or waffles, a dipping sauce for fruit or yogurt, or a filling for a pie, blackberry raspberry sauce is sure to be a hit.
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