Recipes for "berry sauce"

Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.

Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.

Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.

Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.

Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.

Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.

Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.

Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

Wrap cinnamon sticks, cloves, and allspice berries in a spice bag.

Combine cranberries, water, and spice bag in a medium saucepan over medium heat. Cook until cranberries begin to burst, about 10 minutes.

Stir in sugar and reduce the heat to low. Continue cooking until sugar dissolves, about 5 minutes. Remove from the heat and let cool to room temperature, about 30 minutes.

Remove and discard spice bag. Cover cranberry sauce and chill in the refrigerator before serving, 8 hours to overnight.

Place strawberries in a large bowl. Sprinkle sugar evenly over berries; stir to coat. Let stand at room temperature, stirring occasionally, for 10 minutes.

Cover and chill in the refrigerator until ready to serve.

Combine blueberries, 1/4 cup of water, orange juice, and sugar in a saucepan over medium heat; stir gently and bring to a boil.

Mix cornstarch and 1/4 cup cold water together in a cup or small bowl; gently stir this mixture into blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Place the sugars, orange juice, water, and cinnamon in a heavy saucepan, and stir to dissolve the sugar. Add the cranberries and bring the mixture to a boil. Cook over medium heat until the berries pop, about 10 minutes. Mash the mixture with a spoon to pop any unpopped berries and help thicken the sauce, if desired, and reduce heat to low and simmer until the sauce is the desired thickness, up to 10 more minutes.

Remove from the heat, pour the sauce into a bowl, and chill until serving time. Sauce will thicken as it cools.

Gather the ingredients.

Mix water and sugar together in a saucepan over medium heat until sugar is dissolved and mixture is boiling, about 5 minutes.

Add cranberries, jalapeño peppers, and lemon juice; return to boil.

Reduce heat to a gentle simmer and cook, stirring occasionally, until cranberries have broken down and sauce has thickened, 10 to 25 minutes. Stir in sherry.

Remove from the heat and let cool to room temperature. Serve or transfer to a glass container, cover, and refrigerate until ready to serve.