RECIPE FOR STRAWBERRY SAUCE RECIPES

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CRANBERRY STRAWBERRY SAUCE - THANKSGIVING CHRISTMAS RECIP…



Cranberry Strawberry Sauce - Thanksgiving Christmas Recip… image

This delightful Cranberry and Strawberry Sauce is perfect for your Thanksgiving Day Table! Such a nice change from the more traditional Cranberry Sauce, this one is sure to please! Who knows? You may find you like this better than the usual, and make this one your holiday FAVORITE! Time does not include refrigeration time.

Total Time 22 minutes

Prep Time 2 minutes

Cook Time 20 minutes

Yield 8-12 serving(s)

Number Of Ingredients 3

1 (12 ounce) bag frozen cranberries, thawed
1 (10 ounce) package frozen strawberries, thawed
1/2 cup sugar

Steps:

  • After thawing cranberries and strawberries, reserve the liquid and add enough water to make 1 cup.
  • In a saucepan, combine this liquid with sugar. Cook until dissolved.
  • Add cranberries to pan. Bring to a boil and cook, stirring occasionlly, until berries pop and mixture thickens.
  • Remove from heat, and stir in strawberries.
  • Let cool
  • Refrigerate at least 3 hours or overnight to give time for flavors to meld.

Nutrition Facts : Calories 81.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1.7, CarbohydrateContent 21.2, FiberContent 2.8, SugarContent 15.9, ProteinContent 0.3

STRAWBERRY SHORTCAKE RECIPE | MARY NOLAN | FOOD NETWORK



Strawberry Shortcake Recipe | Mary Nolan | Food Network image

Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.

Provided by Mary Nolan

Categories     dessert

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Steps:

  • Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  • Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
  • Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
  • Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

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STRAWBERRY CHEESECAKE SWIRL RECIPE: HOW TO MAKE IT
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! —Luverene Dove, Appleton, Minnesota
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Reviews 4.9
Total Time 01 hours 25 minutes
Category Desserts
Calories 236 calories per serving
  • Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until blended. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
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CRANBERRY STRAWBERRY SAUCE - THANKSGIVING CHRISTMAS RECIPE ...
This delightful Cranberry and Strawberry Sauce is perfect for your Thanksgiving Day Table! Such a nice change from the more traditional Cranberry Sauce, this one is sure to please! Who knows? You may find you like this better than the usual, and make this one your holiday FAVORITE! Time does not include refrigeration time.
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  • Refrigerate at least 3 hours or overnight to give time for flavors to meld.
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CRANBERRY STRAWBERRY SAUCE - THANKSGIVING CHRISTMAS RECIP…
This delightful Cranberry and Strawberry Sauce is perfect for your Thanksgiving Day Table! Such a nice change from the more traditional Cranberry Sauce, this one is sure to please! Who knows? You may find you like this better than the usual, and make this one your holiday FAVORITE! Time does not include refrigeration time.
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STRAWBERRY SHORTCAKE RECIPE | MARY NOLAN | FOOD NETWORK
Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 10 minutes
Category dessert
  • Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
See details


STRAWBERRY CHEESECAKE SWIRL RECIPE: HOW TO MAKE IT
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! —Luverene Dove, Appleton, Minnesota
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 25 minutes
Category Desserts
Calories 236 calories per serving
  • Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until blended. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
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