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So
many of our berries can be used to make excellent dessert sauces as their
naturally tart flavor pairs so well with rich sweet desserts. Cran-Raspberry
Sauce is one such sauce. It is made with a combination of fresh or frozen
cranberries and raspberries, along with sugar and a little lemon or orange zest.
Everything is cooked over medium low heat until the cranberries start to pop and
the raspberries break down so you end up with this glistening red sauce full of
softened cranberries and raspberry seeds. Sometimes I add a little cornstarch
(corn flour) to the sauce for thickening, but it really isn't necessary as
cranberries are high in pectin, which
acts as a natural jelling agent.
Cran-Raspberry Sauce has this sweet and tangy flavor that is especially nice
when served alongside a slice of
Ricotta Cheesecake,
New York Cheesecake, or even the
Individual Cheesecakes. It can also
be used as a filling for cakes or trifles, or for a quick dessert, it can be
poured over a bowl of vanilla ice cream.
Cranberries are usually sold in 12 ounce (340 gram) plastic bags.
When buying fresh cranberries always check to see that there is no
moisture buildup inside the bag and that all the cranberries are firm and
bright red in color. Avoid bags with cranberries that are bruised, soft or
shriveled. While fresh cranberries can be stored in the
refrigerator for up to two months, they can also be frozen for up to a
year. Do not defrost frozen berries before using. Also, avoid washing the
berries before storing them. Do this just before using, making sure to
pick out and discard stems or any soft or shriveled berries. |
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