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Print this Recipe    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

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