Mixed Berry Sauce

"This is a wonderful sauce to serve over cheesecake, pound cake or even vanilla ice cream. If you don't like mixed berries you can use the individual berries of your choice. If prefer a more tart sauce reduce sugar to 1/2 cup."
 
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photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
7
Yields:
3 Cups
Serves:
8
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ingredients

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directions

  • In heavy saucepan combine water, sugar, cornstarch, almond extract, brandy and lemon zest, stirring to dissolve completely.
  • Add frozen berries and mix well.
  • Cook over medium heat until mixture comes to a boil.
  • Lower heat and simmer gently approximately 20-30 minutes until slightly thickened.
  • Let cool then refrigerate.

Questions & Replies

  1. Hi, Has anyone made the sauce with honey instead of sugar? I am making a topping for a cheesecake for a friend who does not eat sugar. Thank you! Susie
     
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Reviews

  1. Easy and it turned out perfect. I didn't use any liquor but I added a touch of cinnamon. Yum!
     
  2. Absolute waste of ingredients. Sauce came out way too watery and had way too much sugar, I even added more than the recommended amount of berries. Basically it came out to a simple syrup with a light berry aftertaste. To those who want to make an actual sauce that is tangy and thick, just juice the lemon you've zested instead of adding any water, at this point don't even bother with the brandy and put about 1/2 or 1/3 of the recommended sugar.
     
  3. Totally delicious. I will be making again soon. Used it as a topping for a cream cheese and whipped cream filled cream puff pie. Too die for!!
     
  4. This is the perfect recipe for over cheesecake. Mine got too thick though. Probably something I did. Very tasty!
     
  5. We enjoyed this sauce over Recipe #25883- I didn't have brandy so I used vanilla. This is very versatile and would be great on ice cream, pudding, or cheese cake.Thanks Luby. Roxygirl
     
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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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