Pasta Sauces: BERRY BERRY SAUCE by Recipe Cottage

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	BERRY BERRY SAUCE

		APRICOT RASPBERRY SAUCE KIWI PAPAYA SAUCE CHERRY BRANDY SAUCE STRAWBERRY COULIS BERRY BERRY SAUCE 1 lb washed and hulled strawberries 1/2 lb washed and hulled raspberries 1/2 lb washed and hulled blackberries 1 cup granulated sugar 2 tsp lemon juice 1 tsp lemon peel, grated Place the berries in a food processor. Process into a puree. Press through a fine sieve and place into sauce pot, stir in the sugar until dissolved. Add the lemon juice and peel. Bring to a boil, reduce heat and simmer until sauce has yielded 2 cups. APRICOT RASPBERRY SAUCE 3/4 lb peeled, stoned apricots 1 lb fresh raspberries 1/2 cup apple juice 2 tbsp lemon juice 1/4 cup granulated sugar Place the apricots and raspberries in a food processor and puree. Press through a sieve (to remove seeds) into a sauce pan. Blend in the remaining ingredients and simmer into a thick sauce. Yields 3 cups. KIWI PAPAYA SAUCE 6 pared, chopped kiwis 2 cups papaya pulp 1/4 cup granulated sugar 1-1/2 tbsp cornstarch 1/3 cup apple juice Puree the kiwis with the papaya in a food processor. Press through a sieve into a small sauce pan. Stir in the sugar. Mix the cornstarch with the apple juice, add to the fruit. Heat over low heat until sauce is thick. Yields 3 cups. CHERRY BRANDY SAUCE 1-1/4 cups Bing cherries-fresh or tinned, pitted 1/4 cup cherry brandy 3 tbsp cherry liquid or apple juice 1 tbsp lemon juice 2 tbsp granulated sugar Heat the cherries in the cherry brandy over low heat until very tender. Press through the sieve into a sauce pan, return to the heat. Add the remaining ingredients, simmer until thick. Yields 1-1/2 cups. STRAWBERRY COULIS 2 cups washed and hulled strawberries 1/3 cup apple juice 3 tbsp granulated sugar Place the strawberries in a food processor with the apple juice and sugar, puree. Pour into a sauce pan, place over low heat simmering until sauce is thick. Press through a sieve into a mixing bowl. Yields 2 cups. Christine Smith casmith@interlog.com