Port-boysenberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| La, Times | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Frozen boysenberries |
| Or fresh if available | ||
| 1/4 | c | Sugar -, to 1/2 cup |
| 1/4 | c | Port |
| 6 | Crushed black peppercorns | |
| or freshly ground black | ||
| pepper 2 full | ||
| Rotations), Rotations | ||
| Juice of 1 navel orange | ||
| 2 | cups. |
INSTRUCTIONS
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 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@prodigy.net Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: power to break life controlling problems”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 438
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 9.8mg
Potassium: 692.8mg
Carbohydrates: 109.5g
Fiber: 24.8g
Sugar: 82g
Protein: 5.5g