Date: Thu, 19 Aug 93 10:31:32 +0200
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From: begonia@hardy.u.washington.edu (Sonja Jo Krenz-Bush) CRANBERRY SAUCE =============== Ingredients: ------------ 1 bag of fresh cranberries 1 cup sugar 1 cup apricot brandy a little bit of lemon juice (optional) Instructions: ------------- Wash the cranberries and pick out the bad ones. In an oven proof pan (9x13 is a good size) mix the cranberries, sugar, and brandy. Cook for 2 hours at 350. Can be served warm but I find that they're best when chilled. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: altar@beaufort.sfu.ca (Ted Wayn Altar) CRANBERRY SAUCE =============== Ingredients: ------------ ca. 2 cups cranberries, cooked 1 cup orange juice 1 small unpeeled apple cut in pieces 1 - 2 tblsp honey Instructions: ------------- Blend together orange juice, apple and honey. Add cooked cranberries until the mixture thickens (approx. 2 cups cooked). If a jelly-like texture is preferred, than simply add 2 Tbs agar to the above mixture. Heat until the agar has melted, it can then be transferred to a mold and refrigerate until it sets (about 3 - 5 hrs.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: A.J.Shire@ecs.soton.ac.uk (Andrew J Shire) CRANBERRY SAUCE AND ORANGE SAUCE ================================ Ingredients: ------------ 1/2 lb fresh cranberries 1 orange (peeled, segmented and roughly chopped) some sugar (brown preferably) dash of lemon (optional, but it balances sugar a bit) some extra water (to get things started) Instructions: ------------- Basically, just mix in a pan and simmer gently for about 20 minutes with a lid on the pan (give it an occaisional stir with a spoon, and add some water if it is getting too dry). Really easy. Should give a nice thick well textured goop: don't pretend you're making jam though... Skinning is a matter of preference (I don't). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, Ca) PINEAPPLE ORANGE SAUCE ====================== (Makes about 8 servings) Ingredients: ------------ 1 can (20 oz) pineapple chunks (in juice), undrained 1/2 tsp orange peel, grated 1/2 cup orange juice 1 tblsp cornstarch 1 tblsp granulated sugar 1 tsp ground ginger Instructions: ------------- Combine pineapple, 1/2 cup orange juice and 1 teaspoon orange peel with remaining ingredients in a saucepan. Cook, stirring constantly until sauce boils and thickens. Cool. Serve over ice cream, frozen yogurt, pancakes or waffles. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, Ca) ICE CREAM TOPPING: PINEAPPLE STRAWBERRY SAUCE ============================================= (Makes 8 Servings) Ingredients: ------------ 2 cans (8 oz) pineapple, crushed (in juice), undrained 1 pkg (10 oz) frozen strawberries, thawed, pureed 1/4 cup granulated sugar 4 tsp cornstarch 1 lemon, juiced and peel grated Instructions: ------------- Combine pineapple, strawberries, sugar, cornstarch, 1 teaspoon lemon peel and 1 tablespoon lemon juice in a large saucepan. Cook, stirring until sauce boils and thickens. Cool. Serve over ice cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kyoung@prstorm.bison.mb.ca (kyoung) RASPBERRY COULIS ================ Ingredients: ------------ 2 cups Unsweeted fresh or frozen raspberries 2 tblsp Sugar 2 tblsp Cornstarch 2 tblsp Raspberry liqueur or juice Instructions: ------------- In small saucepan, cook raspberries over medium heat until soft. Combine sugar and cornstarch; stir into raspberries, mixing well. Cook over medium heat about 5 minutes or until thickened and bubbly, stirring constantly. Strain sauce through sieve; stir in raspberry liqueur. Makes 3/4 cup of sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kak@lems24lems.brown.edu (Kelly A Korzeniowski)
RASPBERRY SAUCE
===============
Ingredients:
------------
1 pint of raspberries
1 cup sugar - you can vary this according to your taste
1 tsp lemon juice
1/2 cup water - you can vary this according to the desired thickness
of the sauce
Depending on what you are using this for you can add some grated lemon
or orange peel and cinamon.
Instructions:
-------------
In a small sauce pan, over medium heat combine all ingredients. Mix so
that the raspberries become a paste, this will happen as the mixture
heats. It should be ready when the sauce begins to boil.
You may also want to strain the sauce to get rid of the raspberry seeds.
Great over ice-cream or cake.
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From: arielle@taronga.com (Stephanie da Silva) RASPBERRY SAUCE =============== Ingredients: ------------ 1 pkg (10 oz) frozen raspberries 1/2 cup currant jelly 1 tblsp water 1 1/2 tsp cornstarch Instructions: ------------- Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer) RHUBARB SAUCE ============= Ingredients: ------------ 1/4 cup tapioca granules 1 1/4 cups sugar 2 1/2 cups rhubarb, cut into 1/2-inch pieces 2 1/2 cups water 1 cup crushed pineapple, unsweetened Instructions: ------------- Combine tapioca, sugar, rhubarb, and water in a large saucepan. Let stand for about 10 minutes to let tapioca soften. Heat, stirring often, until it comes to a rapid boil. Remove from heat and cool. Add pineapple and refrigerate 1 hour. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kebg0412@uxa.cso.uiuc.edu (Karl Edward Boggs) SAUCE FOR FRUIT (1) =================== Mix citrus juices (I prefer lime) with honey and rum or brandy - it is more like a thin marinade but is great in fruit salads - you have to figure out the amounts to your tastes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kebg0412@uxa.cso.uiuc.edu (Karl Edward Boggs) SAUCE FOR FRUIT (2) =================== Ingredients: ------------ 1 cup of orange juice 1 cup sugar some lemon and/or orange peel 1 tblsp Grand Marnier 1 tblsp of orange flower water cinnamon, cardamom, ginger, or nutmeg Instructions: ------------- Actually the second isn't very different but a little thicker. Bring 1 cup of orange juice (you can mix in smashed berriers for color and more flavor) and 1 cup sugar and some lemon and/or orange peel to a boil and simmer for 10 minutes. (You can add cinnamon, cardamom, ginger, or nutmeg but only a tiny amount!!!!) Strain the stuff and let it cool. Mix in one tablespoon Grand Marnier and for a really neat addition a tablespoon of orange flower water. I have topped fruit pastries with this stuff, but I expect it would be very good to dip fresh fruit in. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: c9036991@cc.newcastle.edu.au (I LIKE IT LIKE THAT)
STRAWBERRY AND ORANGE SAUCE
===========================
Ingredients:
------------
juice of about 4-5 oranges (the gentler you squeeze, the more you get!
Trust me!!)
a bit of lemon juice.
a punnet of strawberrys
Grand Marnier (optional)
Instructions:
-------------
Gently heat orange juice this till its just starting to warm through,
add a little, tiny, bit of lemon juice. Puree half the punnet of
strawberrys, strain, and add this to the orange juice and leave it on
the stove till its all warmed through. With the rest of the
strawberrys, chop them roughly and just throw them in the mixture.
When its warm, not *HOT* just pour it over whatever dessert your having.
It goes well with the crepes, especially if you have a little bit of
whipped cream as well. You could even try adding a little Grand Mariner
if you wanted, but I havent tried this, yet.
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