Follow us:

Home Cooking 9

Trying to problem solve a couple issues with berry sauces?

chompie | May 18, 201508:33 PM

Made a blueberry and strawberry sauce which were delicious but both had issues that I would love to resolve for next ime. Used the microwave with whole blueberries, the commercial large-ish type, which were really delicious, sweet and snappy when fresh, which is hard to find given a lot are mushy or tart. But after cooking them with sugar, the skins got tougher, more like a grape skin.. Any ideas why? Maybe its just that type of berry, vs the small wild type? And the strawberries , which were somewhat hard and slightly tart, seemed to get even tarter with cooking. Did them sliced with sugar but had to add a lot more sugar than I thought I would to cut the tart.. Thought maybe just a couple of underripe berries can sour the whole batch.. Or maybe those sweet frozen sauces just use massive sugar? or maybe the just need a day to mellow out?
thanks! BTW, the blueberries made a great quick snack.. crushed some graham crackers with sugar and cinnamon and marjarine in a baggy and made a crust and mixed some coolwhip, vanilla pud and sour cream and topped with berries. Next time will add cream cheese to hold it together more..

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions