Cooked Raspberry Sauce

Cooked Raspberry Sauce

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Description

Here's a good base recipe for using frozen berries to prepare a flavorful sauce. I find that frozen berries need to cook a little to make them less watery and to concentrate their flavor. Look for raspberries that come frozen in a bag. Feel the bag to make sure all of the individual berries are loose and not clumped together. Bags of frozen berries tend to taste better than those frozen in a block.

Ingredients

12 ounces individually quick-frozen raspberries, thawed
3 tablespoons sugar
1 teaspoon strained lemon juice
1 teaspoon Kirsch or Framboise (raspberry eau-de-vie)

Directions

  1. 1 Combine the berries and sugar in a medium saucepan over low heat. Bring to a boil, stirring occasionally.
  2. 2 Cook the berries and sugar for about 5 minutes, allowing them to boil very gently, or until they are slightly thickened.
  3. 3 Cool the mixture and puree it in a blender. Strain the sauce into a bowl to remove the seeds.
  4. 4 Stir in the lemon juice and Kirsch.
  5. Pass the sauce in a sauceboat or bowl.
  6. Keep the sauce covered and refrigerated before and after use.