| 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) |
|
|
Juice of 1 navel orange |
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 2 1/4 cups.
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.
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