Best Strawberry And Cranberry Coulis Recipes

BERRY COULIS

Steps:

• Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
• Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

CRANBERRY STRAWBERRY SAUCE - THANKSGIVING CHRISTMAS

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.

LOUISIANA STRAWBERRY AND CRANBERRY SHORTCAKE

Steps:

• To prepare Cranberry Coulis: In blender container, combine cranberry sauce, confectioners' sugar, and satsuma juice; purée until smooth. Combine coulis and strawberries; toss to mix. Refrigerate until ready to serve.
• To prepare Drop Biscuits: Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
• In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt; pulse together for 30 seconds. Add butter and pulse two to three times in 10-second intervals until butter is cut into the flour. Transfer mixture to a large mixing bowl.
• In a separate mixing bowl, whisk together milk, sour cream, vanilla, and satsuma zest. Fold milk mixture into flour mixture and mix well. Drop tablespoonfuls of the batter onto prepared sheet pan, then sprinkle with turbinado sugar. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Cool on a wire rack.
• To serve, split biscuits and fill with marinated berries. Top with whipped cream.
• Note: The cranberry coulis can also be used to garnish many Christmas pies and cakes-or to sweeten champagne cocktails (1 to 1-1/2 tablespoons per glass).