Best 3 Three Jelly Sauce Recipes
Three Jelly Sauce is a classic Japanese condiment made from three types of jelly: vinegar jelly, soy sauce jelly, and sake jelly. It is typically served with sashimi, but can also be used as a dipping sauce for tempura or grilled fish. The sauce is slightly sweet and tangy, with a complex flavor that complements the delicate flavors of sashimi. It is also very easy to make, and can be prepared in just a few minutes.
This article provides three different recipes for Three Jelly Sauce. The first recipe is the traditional version, made with vinegar, soy sauce, and sake. The second recipe is a slightly sweeter version, made with mirin instead of sake. The third recipe is a vegan version, made with vegetable broth instead of fish-based ingredients.
All three recipes are easy to follow and can be prepared in just a few minutes. They are a great way to add a touch of Japanese flavor to your next meal.
3-INGREDIENT APRICOT GLAZED CHICKEN
With only a few ingredients and 5 minutes of prep time, you can pull together this sweet, crispy, and juicy 3-Ingredient Apricot Glazed Chicken for your busiest days!
Provided by The Seasoned Mom
Categories Dinner
Time 1h5m
Number Of Ingredients 4
Steps:
- Preheat oven to 350F (180C).
- For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
- Place chicken, skin-side up, on prepared pan.
- In a medium bowl, whisk together 3 glaze ingredients.
- Pour sauce over chicken and spread liberally on each piece.
- Bake, uncovered, for about 1 hour, or until chicken is cooked through.
Nutrition Facts : ServingSize 1 /5th of the chicken + sauce, Calories 619.8 kcal, Carbohydrate 35.9 g, Protein 56.8 g, Fat 25.3 g, SaturatedFat 7.3 g, Cholesterol 174.1 mg, Sodium 875.4 mg, Sugar 26.8 g
THREE-BERRY SAUCE
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. -Suzanne Ganatta of Mammoth Lakes, California
Provided by Taste of Home
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
JELLIED CRANBERRY SAUCE
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because all the solids get strained out. You'll be happy if you have any extra cranberry sauce when you make sandwiches with the leftover turkey.
Categories Sauce Side Thanksgiving Cranberry Fall Chill Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
- Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
- To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.
Tips:
- Use fresh, ripe fruit for the best flavor.
- If you don't have any fresh fruit, you can use frozen or canned fruit instead.
- Be sure to hull and slice the strawberries before cooking them.
- Add the lemon juice to the strawberries before cooking to help preserve their color.
- Bring the mixture to a boil, then reduce the heat and simmer for the specified amount of time.
- Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
- Remove the mixture from the heat and let it cool slightly before serving.
- Serve the jelly sauce over pancakes, waffles, ice cream, or yogurt.
- You can also use the jelly sauce as a filling for pies and tarts.
Conclusion:
Three-jelly sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. With its sweet and tangy flavor, three-jelly sauce is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dessert or sauce, give three-jelly sauce a try. You won't be disappointed!
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