Best Orange Strawberry Sauce Recipes

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ORANGE-STRAWBERRY SAUCE



Orange-Strawberry Sauce image

This orange-strawberry sauce recipe, from Anne Willan's "From My Chateau Kitchen," adds a sweet touch to her Whole Tangerine Souffle.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Fruit     Strawberry Recipes

Yield Makes 4 cups

Number Of Ingredients 4

1 quart strawberries, cleaned and hulled
1/4 cup Grand Marnier
3 to 4 tablespoons sugar, plus more if necessary
2 to 3 tablespoons tangerine juice

Steps:

  • In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.

RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE



Ricotta and Orange Blintzes with Strawberry Sauce image

Provided by Tyler Florence

Time 2h20m

Yield 4 servings

Number Of Ingredients 19

1 cup milk
1/4 cup cold water
2 large eggs
1 cup all-purpose flour
2 tablespoons sugar
Pinch kosher salt
3 tablespoons unsalted butter, melted, plus more to cook crepes
1 1/2 cups ricotta cheese
4 ounces cream cheese, softened
1 large egg
3 tablespoons confectioners' sugar
1 orange, zest finely grated
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch
1 orange, zest finely grated
Unsalted butter, melted for sauteing blintzes
Confectioners' sugar, for dusting

Steps:

  • Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
  • Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
  • Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
  • Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
  • Assembly: Preheat the oven to 400 degrees F.
  • Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.

ORANGE COEURS à LA CRèME WITH STRAWBERRY RASPBERRY SAUCE



Orange Coeurs à la Crème with Strawberry Raspberry Sauce image

Categories     Blender     Berry     Dairy     Dessert     Valentine's Day     Low Fat     Raspberry     Strawberry     Anniversary     Chill     Healthy     Cottage Cheese     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup 1% cottage cheese
1/3 cup plus 2 tablespoons sugar
1 teaspoon finely grated fresh orange zest
4 oz Neufchâtel cheese
3/4 cup plain low-fat yogurt
5 oz strawberries, quartered (1 cup)
3 oz raspberries (2/3 cup)
1 tablespoon Grand Marnier or other orange-flavored liqueur
Special Equipment
cheesecloth; 6 (3-inch) heart-shaped coeur à la crème molds

Steps:

  • Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it. Rinse with cold water and wring dry. Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan.
  • Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâtel cheese and purée until smooth. Add yogurt and pulse just until blended, then divide mixture among molds. Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours.
  • Purée berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds.
  • Invert molds onto dessert plates and remove cheesecloth. Serve coeurs à la crème drizzled with sauce.

STRAWBERRY ORANGE SAUCE



Strawberry Orange Sauce image

Categories     Sauce     Strawberry     Orange

Yield Makes 3 cups; 1/4 cup per serving

Number Of Ingredients 3

1 tablespoon orange-flavored liqueur and 1 tablespoon fresh orange juice, or 2 tablespoons fresh orange juice
1 3/4 cups strawberries and 1 3/4 cups strawberries (about 1 quart total), all hulled and sliced lengthwise, divided use
1 tablespoon sugar

Steps:

  • In a small saucepan, heat the liqueur and orange juice over medium heat.
  • Stir in 1 3/4 cups strawberries. Cook for 2 minutes, stirring frequently.
  • Stir in the sugar. Cook for 2 to 3 minutes, or until the berries soften. Remove from the heat.
  • Stir in the remaining 1 3/4 cups strawberries. Serve hot or pour into a small airtight container and refrigerate until ready to serve.
  • Cinnamon Blueberry Sauce
  • Substitute fresh blueberries for the strawberries and use 2 tablespoons of fresh orange juice. Add 1/2 teaspoon ground cinnamon when stirring in the sugar.
  • Nutrition information
  • (Per serving)
  • Calories: 33
  • Total fat: 0.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Carbohydrates: 7g
  • Fiber: 1g
  • Sugars: 5g
  • Protein: 0g
  • Calcium: 11mg
  • Potassium: 102mg
  • Dietary Exchanges
  • 1/2 fruit
  • Nutrition information (CINNAMON BLUEBERRY SAUCE)
  • (Per serving)
  • Calories: 45
  • Total fat: 0.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Carbohydrates: 11g
  • Fiber: 2g
  • Sugars: 8g
  • Protein: 1g
  • Calcium: 6mg
  • Potassium: 58mg
  • Dietary Exchanges
  • 1 fruit

PEPPER-CRUSTED STEAK WITH STRAWBERRY ZINFANDEL SAUCE AND ORANGE-MUSTARD AIOLI



Pepper-crusted Steak with Strawberry Zinfandel Sauce and Orange-Mustard Aioli image

Provided by Paul Young

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 19

1/4 cup stone ground mustard
1/4 cup prepared mayonnaise
Juice of 1 orange
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 1/2 cups red Zinfandel wine
1/4 pint strawberries, cleaned and halved
1/2 cup orange-flavored liqueur
1/4 cup beef stock
1 tablespoon honey
2 (4 to 6-ounce) strip steaks
3 tablespoons freshly cracked black peppercorns
3 tablespoons olive oil, divided
1 head frisee lettuce, torn into bite-size pieces
1/2 red onion, thinly sliced
6 grape tomatoes, halved
1 Granny Smith apple, cored, and julienned
2 radishes, thinly sliced
Juice of 1/2 a lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • Blend the mustard, mayonnaise, 1/4 of orange juice, and salt, and pepper, to taste in a food processor or blender.
  • In a saucepan, combine the wine with the strawberries, orange-flavored liqueur, beef stock, and honey. Bring it to a simmer over medium heat, and cook until its reduced by half. Pour the mixture into a blender and puree until smooth.
  • Coat the steaks in black peppercorns and season liberally with salt. Heat 1 tablespoon olive oil in an oven-proof saute pan over medium-high heat and sear the steaks for 2 minutes on each side, then transfer the pan to the oven, and cook for 8 minutes or until desired degree of doneness.
  • While the steak is cooking, mix together the frisee, red onion, tomatoes, apples, and radishes in a bowl. Whisk together the remaining orange juice, lemon juice, and 2 tablespoons extra-virgin olive oil in a small bowl. Season the dressing with salt, and pepper, to taste. Add the dressing to the salad and toss to coat. Serve the steaks over a bed of the salad and top with the zinfandel sauce and a bit of the aioli.

STRAWBERRY ORANGE JUICE SAUCE



Strawberry Orange Juice Sauce image

Use over ice cream or my Cream Cheese Pound Cake with Strawberry Sauce (recipe #51739). You won't be disappointed. When I make this using fresh strawberries, I cut the strawberries in half, put into the food processor with about 1 cup of sugar and the orange juice and process until well combined. It's a winning combination! From Southern Living.

Provided by Bev I Am

Categories     Sauces

Time 2m

Yield 4 Cups

Number Of Ingredients 2

2 (16 ounce) packages frozen sweetened strawberries, thawed
1/2 cup orange juice

Steps:

  • Working in batches, puree berries and juice in blender.
  • Transfer to bowl.
  • (Can be made one day ahead. Cover and chill.).

STRAWBERRY SPRING ROLLS, ORANGE CURD AND DIPPING SAUCE



Strawberry Spring Rolls, Orange Curd and Dipping Sauce image

Fabulous and exotic dessert, guaranteeing oooos and ahhhhhs. For best results in serving, you will want to put the dipping sauce in a fondue pot for serving. To serve, decorate plate in a nice pattern with orange curd on the sides and halve the spring rolls and arrange accordingly. Allow guests to dip spring rolls into the dipping sauce.

Provided by love4culinary

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 1/2 ounces unsalted butter
3 medium oranges, juice and zest of
4 eggs
4 1/2 ounces raw sugar
2 lbs strawberries
8 spring rolls, sheets
1 egg white
2 1/2 teaspoons arrowroot
3 3/4 ounces caster sugar
2 fluid ounces Grand Marnier
2 fluid ounces water
oil, for deep frying

Steps:

  • To make the orange curd, put the butter, orange juice and zest together in a saucepan and bring to a boil.
  • While you wait for this to boil, whisk the 4 eggs and 4 1/2 ounces of raw sugar together, then slowly temper into the boiling liquid.
  • Simmer the mixture until it thickens, stirring continuously making sure the mix does not boil.
  • Leave to chill.
  • To make the spring rolls, finely dice the strawberries and mix with 1 1/2 Tablespoons of orange curd.
  • Mix the arrowroot into the egg white.
  • Take one spring roll sheet and turn it so that one corner is facing you.
  • Take 3 Tablespoons of the strawberry mix and spoon into the centre.
  • Fold in the left and right hand corners to the width of 3 inchces.
  • Brush the top of the spring roll with the egg white mixture and roll up tightly. Repeat with the remaining spring roll sheets.
  • Deep fry right before you are ready to serve.
  • For the dipping sauce, trim and quarter the strawberries and place in a pan with 3 3/4 ounces caster sugar, 2 fluid ounces grand marnier and 2 fluid ounces water.
  • Simmer the strawberries until they are soft, then puree the mixture in a blender.
  • Serve the sauce in a fondue set with the spring rolls arranged neatly around.

Nutrition Facts : Calories 733.3, Fat 32.1, SaturatedFat 18.1, Cholesterol 281.5, Sodium 183.7, Carbohydrate 105.6, Fiber 10.3, Sugar 69.5, Protein 12.1

ORANGE TERRINE WITH STRAWBERRY SAUCE



Orange Terrine with Strawberry Sauce image

This citrusy terrine with strawberry sauce is one of those awesome desserts that impresses guests-without a lot of effort on your part.

Provided by My Food and Family

Categories     Recipes

Time 3h20m

Yield Makes 12 servings.

Number Of Ingredients 9

1 pkg. (3 oz.) ladyfingers, split
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Orange Flavor Sugar Free Gelatin
1 Tbsp. orange-flavored liqueur
2 tsp. grated orange zest
ice cubes
1 cup cold orange juice
2-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 pkg. (10 oz.) frozen strawberries in syrup, thawed, pureed and strained

Steps:

  • Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Line long sides of prepared pan with ladyfingers, cut-sides in; set aside.
  • Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in liqueur and orange zest. Add enough ice cubes to juice to measure 1-3/4 cups. Add to gelatin; stir until slightly thickened. Remove and discard any unmelted ice. Gently stir whipped topping into gelatin mixture.
  • Spoon into lined pan, trimming ladyfingers even with filling, if necessary. Arrange remaining ladyfingers on top of gelatin mixture. Refrigerate 3 hours or until firm. Unmold onto serving plate. Remove and discard plastic wrap. Cut dessert into 12 slices. Spoon strawberry puree evenly onto 12 dessert plates; top each with 1 slice of the terrine.

Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 60 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 15 g, Protein 2 g

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