Port-boysenberry sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Frozen boysenberries |
| Or fresh if available | ||
| ¼ | cup | Sugar -; (to 1/2 cup) |
| ¼ | cup | Port |
| 6 | Crushed black peppercorns | |
| (or freshly ground black pepper 2 full | ||
| Rotations) | ||
| Juice of 1 navel orange | ||
Directions
Heat boysenberries, sugar to taste, Port and pepper in saucepan until sugar dissolves, about 5 minutes. Add orange juice and blend sauce with immersion blender or in food processor. Strain seeds if desired. Yields 2¼ cups.
Each tablespoon: 15 calories; 0 sodium; 0 cholesterol; 0 fat; 3 grams carbohydrates; 0 protein; 0.34 gram fiber Comments: You can substitute blackberries for the boysenberries.
Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy Pressman, who founded the Old Town Bakery in Pasadena, CA Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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