This past weekend I rested and took time to do a few things for self! Hopefully I’ll greet the new week rejuvenated and ready to roll.
Sometimes when I go back in my mind to recipes I’ve written I can’t remember much about the time in which I wrote it, this one I do. I want to say it was between 2009 and 2012. It was early in my career at the culinary school. What I remember is the fact that I loved this sauce from the moment I penned it down. As with other recipes its versatility that I am always seeking. This one shouts just that!
You do have to cook this simple sauce, but the outcome is going to be divine. I originally served it over a cream cheese pound cake. But golly there’s so much more. I can even see a bread pudding with this warmed and poured over the top. Ice cream, angel food cake & sponge cakes. Any type of garnish, this will work. The Grand Marnier is tough to invest in, because it is expensive. However, once you start using it, you’ll wonder how you got along without it.
Some readers will even find a use for this in beverages, you could implement it like a simple syrup. Keep it non-alcoholic by adding more juices and a sparkling drink.
Ok, I just grabbed another good idea: French toast, this sauce would be absolutely delicious with thick pieces of French toast. Wow, I hadn’t thought of that one, I think I may have to entertain with this sauce in a French toast casserole of sorts. Pancake syrup, did someone say pancakes?
Oh dear, I’m on a roll. How about we turn this sauce into a ‘gift’ for others?
You could can the sauce. Whoops, one problem, you cannot can with flour or cornstarch in a product. I’ve got it figured out for you, if you can this sauce pick up some ‘sure-gel’. You can get it on Amazon quite easily. You can use this product for canning pie fillings, etc. In a pressure cooker you cannot sterilize through flour products of any sort. This is the short answer, I won’t bore you with the long drawn out answer. So what do we do differently? For each tablespoon of cornstarch use 1 1/2 tablespoons of clear-gel. So for one batch of this sauce use 3 tablespoons. To save on cost I would can this sauce in 1/2 pint jars, versus fancy bottles.
The recipe shouts springtime, so why not preserve a little in a bottle! Enjoy your week, it’s a bit squishy here in the Ozarks, as we’ve had lots of rain.
Simply yours, The Covered Dish. www.thecovereddish.com
Tri-Berry Sauce
12 ounces frozen strawberries, blueberries and raspberries
(Could use fresh)
2 tablespoons butter
1/2 cup sugar
1/8 teaspoon cinnamon
1 tablespoon orange zest
1/2 cup orange juice
2 teaspoons cornstarch
2 tablespoons Grand Marnier Liquor
Places berries, butter, sugar, and cinnamon in saucepan over medium heat. Cook until sauce is heated through. Mix cornstarch and orange juice together and thicken the berry sauce. Add orange zest, remove from heat and stir in the Grand Marnier. Serve over anything, or just get a straw!
