Best 3 Red Berry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

From luscious red currants to sweet and juicy strawberries, the realm of red berries offers a myriad of culinary delights. Unlock the vibrant essence of these nature's gems and embark on a flavor expedition with our curated selection of red berry sauce recipes. Whether you seek a tangy complement to your breakfast pancakes or a luscious glaze for your roasted meats, our diverse collection promises to transform your culinary creations. Prepare to tantalize your taste buds and elevate your cooking skills as we guide you through the art of crafting exquisite red berry sauces.

Here are our top 3 tried and tested recipes!

ROASTED VENISON LOIN WITH BRAISED RED CABBAGE, SWEET GERMAN POTATO NOODLES, AND JUNIPER BERRY SAUCE



Roasted Venison Loin with Braised Red Cabbage, Sweet German Potato Noodles, and Juniper Berry Sauce image

Provided by Food Network

Categories     main-dish

Time P1DT2h15m

Yield 4 servings

Number Of Ingredients 36

2 tablespoons sunflower oil
1 pound venison loin
Salt and freshly ground black pepper
1 bay leaf
1 tablespoon chopped rosemary
I tablespoon juniper berries
2 tablespoons butter
3 ounces chopped shallots
Sunflower oil
1/4 cup Calvados
1/4 cup cognac
1 cup venison demiglace
1/4 cup plus 2 tablespoons double cream
1 tablespoon crushed juniper berries
Creme de cassis, for finishing
Banyuls vinegar, for finishing
3 ounces sugar
2 cups red wine
1/4 bottle port wine
7 white peppercorns
3 cloves
1 bay leaf
1/2 (3-inch) stick cinnamon
1 teaspoon ground cinnamon
Salt
Grated zest and juice from 3 oranges
1 1/2 heads red cabbage, sliced
8 ounces Yukon gold potatoes
Rock salt, for roasting
Scant 1/2 cup cornstarch
1 egg yolk
Butter, for searing
Walnuts, roasted and crushed, for garnish
2 ounces fresh cranberries
2 tablespoons sugar
Port wine

Steps:

  • To make the venison:
  • Preheat the oven to 220 degrees F.
  • Heat the sunflower oil in a roasting pan. Season the venison with salt and pepper, and sear it until it's nicely colored and caramelized. Roast until it's medium rare; an instant read thermometer inserted into the center should read 145 degrees. Transfer the meat to a board and let rest so the juices can settle. Spoon off the fat from the pan drippings. Add the bay leaf, rosemary, juniper berries, and butter. Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.
  • To make the sauce:
  • Cook the shallots in a small amount of oil until they're softened but haven't taken on any color. Deglaze the pan with the Calvados and cognac. Add the venison glace and double cream and cook to reduce somewhat. Add juniper berries. Finish with cassis and vinegar to taste. Strain through a fine sieve.
  • To make the cabbage:
  • In a saucepan, heat the sugar on medium heat until it caramelizes. Add red wine and port and stir to dissolve into the caramel. Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, and a little salt, orange juice and zest. Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.
  • To make the potato noodles:
  • Preheat the oven to 350 degrees F. Put the potatoes on a bed of rock salt and roast until soft. Peel the potatoes, break them open, and let the moisture steam out. Pass the potatoes through a potato ricer. Mix in the cornstarch and egg yolk to make a dough. Form the dough into little noodles by rolling it between the palms of your hands. Blanch the noodles in boiling salted water until done. Drain.
  • Sear the potato noodles in a hot skillet with a little butter until they're golden brown. Sprinkle with walnuts.
  • To make the cranberries: In a large bowl, toss the cranberries with the sugar and a dash of port wine to taste.

WHITE CHOCOLATE BREAD PUDDING WITH RED BERRY SAUCE



White Chocolate Bread Pudding with Red Berry Sauce image

Already a fan of classic bread pudding? Then you'll flip over this chocolate version, drizzled with a quick sauce of cranberries and raspberries.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 11

1 box (6 oz) white chocolate baking bar (6 bars), coarsely chopped
3 cups milk
6 cups cubed (1-inch) French bread (about 6 oz)
2 eggs
1/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 package (10 oz) frozen sweetened raspberries in syrup, thawed
3/4 cup cranberry juice cocktail
2 tablespoons sugar
2 tablespoons cornstarch

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, cook white chocolate and milk over medium heat about 5 minutes, stirring frequently, until white chocolate is melted (do not boil). Stir in bread cubes; set aside.
  • In large bowl, beat eggs. Stir in all remaining bread pudding ingredients until well blended. Stir in bread mixture. Pour into casserole.
  • Bake 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack 30 minutes.
  • Meanwhile, in 2-quart saucepan, combine all sauce ingredients. Cook over medium heat about 4 minutes, stirring constantly, until mixture comes to a boil and thickens.
  • Place strainer over 2-cup serving bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve warm bread pudding with sauce.

Nutrition Facts : Calories 345, Carbohydrate 54 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 38 g

RED BERRY SAUCE



Red Berry Sauce image

Provided by Elizabeth Green

Categories     Sauce     Berry     Fruit     Brunch     Dessert     Vegetarian     Raspberry     Strawberry     Vegan     Simmer     Gourmet     Fat Free     Kidney Friendly

Yield Makes 1 1/3 cups

Number Of Ingredients 3

6 ounces (1 1/3 cups) frozen raspberries (not in syrup)
6 ounces (1 1/4 cups) frozen strawberries (not in syrup)
1/3 cup sugar

Steps:

  • Heat raspberries, strawberries, and sugar in a 2- to 3-quart heavy saucepan over medium-low heat, stirring occasionally, until fruit is hot and sugar is dissolved.
  • Purée mixture in a blender (use caution with hot liquids), then force through a large fine-mesh sieve into a bowl, discarding seeds. Let cool to room temperature.

Tips:

  • Choose the right berries. Fresh or frozen berries can be used for this sauce, but frozen berries will need to be thawed before using. If using fresh berries, be sure to wash and hull them before cooking.
  • Use a variety of berries. This will give the sauce a more complex flavor. Some good combinations include strawberries, raspberries, blueberries, and blackberries.
  • Add sugar or other sweeteners to taste. The amount of sugar you'll need will depend on the tartness of the berries. You can also use honey, maple syrup, or agave nectar instead of sugar.
  • Cook the sauce until it has thickened. This will take about 20 minutes, depending on the amount of berries you're using. Stir the sauce frequently to prevent it from scorching.
  • Strain the sauce, if desired. This will remove any seeds or skins from the sauce. You can also puree the sauce in a blender or food processor for a smoother consistency.
  • Serve the sauce warm or cold. Red berry sauce can be served over pancakes, waffles, ice cream, or yogurt. It can also be used as a filling for pies, tarts, and other desserts.

Conclusion:

Red berry sauce is a versatile and delicious sauce that can be used in a variety of ways. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dessert topping, give red berry sauce a try.

Related Topics