High Voltage Shareware/high1.zip/high1/DIR22/REC0040.ZIP/REC0040.TXT

Text File | 1993-08-20 | 10KB | 311 lines

Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Fruit Sauces
Message-ID: <[e-mail]>
Followup-To: poster
Sender: [e-mail] (Stephanie da Silva)
Reply-To: [e-mail] (Micaela Pantke)
Organization: Taronga Park BBS
Date: Thu, 19 Aug 93 10:31:32 +0200
Approved: [e-mail]


CONTENTS:
---------
Cranberry Sauce (Sonja Jo Krenz-Bush)
Cranberry Sauce (Ted Wayn Altar)
Cranberry Sauce And Orange Sauce (Andrew J Shire)
Pineapple Orange Sauce (Linda/BDT Burbank, Ca)
Pineapple Strawberry Sauce (Linda/BDT Burbank, Ca)
Raspberry Coulis (kyoung)
Raspberry Sauce (Kelly A Korzeniowski)
Raspberry Sauce (Stephanie da Silva)
Rhubarb Sauce (Lynn Z. Schaeffer)
Sauce For Fruit (1) (Karl Edward Boggs)
Sauce For Fruit (2) (Karl Edward Boggs)
Strawberry And Orange Sauce ([e-mail])

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From: [e-mail] (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.

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From: [e-mail] (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.)

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From: [e-mail] (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).

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From: [e-mail] (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.

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From: [e-mail] (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.

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From: [e-mail] (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.

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From: [e-mail] (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: [e-mail] (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.

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From: [e-mail] (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.

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From: [e-mail] (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.

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From: [e-mail] (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.

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From: [e-mail] (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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