Category: sauces

almond chocolate spread

Almond-Chocolate Spread

This is terrific on toasted English muffins or bagels.

1/2 cup (125 ml) low-fat ricotta cheese
3 tablespoons (45 ml) cocoa powder
2 tablespoons (30 ml) granulated sugar
1/2 teaspoon (2 ml) almond extract

Blend all ingredients together. Refrigerate until ready to serve.

Makes about 1/2 cup (125 ml).

blueberry sauce

Blueberry Sauce

Delicious on pancakes and waffles! Can also be used as a topping for pound cake.

1/2 cup granulated sugar
1/4 cup orange juice concentrate
2 tablespoons cornstarch
3 cups fresh or frozen blueberries

In a saucepan, combine sugar, orange juice concentrate and cornstarch; stir until smooth over low heat. Add blueberries and bring to a boil; boil for 2 minutes, stirring constantly.

caribe honey

Caribe Honey

Serve this over biscuits or sopaipillas. It is also a wonderful glaze for meats.

1/4 cup crushed caribe chiles
2 cups desert honey

Simmer chiles in a small amount of water until the pulp becomes soft and slides off the peel, about 30 minutes.

Strain and stir pulp into honey that has been placed in a heavy saucepan. Bring it to a simmer, then pour into a sterilized jar and seal. Process for 10 minutes in a hot water bath. Store in a cool place.

Makes 1 pint.

peach sauce

Peach Sauce

Serve this warm over pancakes.

3 cups frozen sliced peaches, thawed
1/4 cup orange juice
3/4 cup granulated sugar
2 tablespoons honey
1/2 teaspoon grated orange rind
1/8 teaspoon ground allspice

Combine peaches and orange juice in a saucepan. Bring to a boil over medium heat; cover, reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until peach slices are tender.

Spoon mixture into container of an electric blender; process until smooth, stopping once to scrape down sides. Return mixture to saucepan; add sugar and remaining ingredients, and bring to a boil.

Reduce heat and simmer, uncovered, stirring occasionally, 5 to 10 minutes or until thickened.

Store sauce in refrigerator.

Yields 1 1/2 cups.

pineapple sauce

Pineapple Sauce

Serve warm over pancakes.

1 (20 ounce) can unsweetened
    crushed pineapple, undrained
1/3 cup granulated sugar
1 tablespoon tapioca
1/2 teaspoon lemon juice
1/4 teaspoon ground ginger

Combine all ingredients in a medium-size saucepan; let stand 5 minutes. Bring to a boil over medium heat; reduce heat and simmer, stirring occasionally, 2 minutes or until thickened. Store sauce in refrigerator.

Yields 2 cups.