Great for plain cheesecake
1. Combine all of the berries in a large bowl and stir gently to combine. Spoon about ? of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.
2. Add the lemon juice and sugar to the berries in the saucepan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy about 5 minutes.
3. Transfer the hot berry mixture to a blender and purée until smooth. Set a fine-mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
4. Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
The sauce can be frozen in an airtight container for up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1080g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 406 | ||
Calories from Fat: 35 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 41868.4mg | 1444 % | |
Potassium 1375.5mg | 36 % | |
Total Carbohydrate 96.8g | 28 % | |
Dietary Fiber 33.3g | 133 % | |
Sugars, other 63.5g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 406
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