Three-Berry Sauce
Originally published as Three-Berry Sauce in Light & Tasty April/May 2002, p37. I combined cranberries with strawberries and raspberries for a tasty twist on traditional holiday sauce. Cinnamon and cloves spice up this fruity topping that's great over poultry or pork.
Originally published as Three-Berry Sauce in Light & Tasty April/May 2002, p37. I combined cranberries with strawberries and raspberries for a tasty twist on traditional holiday sauce. Cinnamon and cloves spice up this fruity topping that's great over poultry or pork.
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup honey
- 1/8 teaspoon ground cloves
- 1/4 cup orange juice
- 1 tablespoon grated orange peel
- 1/8 teaspoon ground allspice
- 2 cups fresh cranberries or frozen
- 2/3 cup frozen sweetened sliced strawberries thawed
- 2/3 cup frozen sweetened raspberries thawed
- cooked turkey thinly sliced
- Carbohydrate 20.9445195432072 g
- Cholesterol 41.3270888888889 mg
- Fat 5.0037147731657 g
- Fiber 2.25207042842121 g
- Protein 14.6043856112086 g
- Saturated Fat 1.43981160648359 g
- Serving Size 1 1 (129g)
- Sodium 36.4136828709381 mg
- Sugar 18.692449114786 g
- Trans Fat 0.650223027323592 g
- Calories 184 calories
Step-by-step
- In a large saucepan, combine the first eight ingredients.
- Cook, uncovered, over medium heat for 10 minutes or until cranberries pop, stirring occasionally.
- Reduce heat; add strawberries and raspberries.
- Cook until heated through.
- Remove from the heat; cool.
- Serve with turkey.
- Store in the refrigerator.
Cranberries drive this entire preparation. Their high natural pectin content allows the mixture to thicken without commercial gelling agents, provided the heat stays at a steady medium level. A heavy-bottomed saucepan prevents scorching while the fruit breaks down. Fresh cranberries require cooking until their skins split open, which signals that the internal cellular walls have collapsed. Thawed strawberries and raspberries enter the pan later in the sequence. Introducing delicate berries too early destroys their structure and mutes their flavor. Ground cloves, cinnamon, and allspice require precise measuring because volatile aromatic compounds quickly overpower lighter fruit notes. Orange juice introduces acidity, balancing the sweetness of honey and the natural tartness of the berries. Grated orange peel adds essential oils from the fruit rind. Once cooked, the sauce must cool entirely to room temperature before service. Stored in a sealed glass container in the refrigerator, the condiment maintains quality for up to five days. Traditional holiday accompaniments often rely solely on single-fruit bases, but blending tart and sweet varieties creates distinct layers of flavor that complement roasted poultry and pork.
