How do you make berry sauce?
- efdee Jun 19, 2010 09:42 AM
I have some blue, black, and raspberries, and I'd like to make a simple sauce for ice cream or shortcake, but I'm not really sure how to do it, without ending up with a moldy mess (from rinsed berries sitting around). Any tips, hounds? TIA
1 c water
1 c sugar
3 c berries, one kind or mixed
1 T cornstarch
1 T water
Combine water and sugar in a sauce pan tp make a simple syrup.
Bring to a slow boil and boil for about 5 minutes, stirring frequently. Slice large berries such as strawberries, leave smaller ones whole.
Add berries to syrup, reduce heat, simmer 5 minutes.
In a small bowl, stir together cornstarch and water. Slowly stir into syrup, bring back to the boil and cook till thickened. You can adjust the thickness of the syrup to your liking by adding more or less cornstarch.
I also make a soft crack syrup, add berries, simmer and push through a medium chinois. Consistency can adjusted by reduction. This yields a beautiful jewel like sauce as opposed to just pureeing and straining.
I am sure thickeners would work but I would be concerned about texture and appearance.
Great suggestion. I took a class from Claudia Fleming once and she made a raspberry sauce to go on a tart as kind of a garnish. She put 3 tbsp sugar and 1 cup raspberries and let them sit for about 10 minutes. Then she strained the raspberries and sugar. Then tossed an additional 2 cups of raspberries with the juice. And jewel-like was the word for it. Not muddy looking but just jewel like.
She recommended doing something like that with blueberries, where she cooked some blueberries and then put through a chinois, and then mixed that with fresh whole blueberries. Same jewel effect.
Enjoy your berry stash!
Whether you leave fruit whole, thicken or strain the sauce depends on what texture you want in the finished product. As a topping for ice cream or shortcake, I think a chunky berry sauce would be appropriate.
<<ending up with a moldy mess (from rinsed berries sitting around).>>
Don't rinse berries until ready to use.
Cooking is optional. Macerate with sugar and any of the following, if desired: booze, lemon, balsamic vinegar. Some recipes advise a little bit f salt as well. These extend the fridge life a bit, but it's wise to either use up in a couple of days, or freeze the remaining sauce. Mash a quarter of the rasp and black berries, add sugar and any additions, and gently stir in the remaining fresh berries.
don't forget the spices! depending on the berries and your preferences, cinnamon, cardamom, ginger, anise, allspice or nutmeg can add a lovely extra layer of flavor...as can some fresh mint or basil.
In Hawaii, we had a raspberry sauce with a chocolate habanero. It was very good. They took a few slices of the pepper and chopped them. Tossed them in the food processor, added the berries, a little lemon juice, and a little sugar and pulsed it. Then it was strained and it made a great topping on baked coconut shrimp and later a little grilled pineapple.