18 July, 2015

Raspberry Sauce

Raspberry sauce was mentioned in many of the Redwall books, usually when somebody was in the process of pouring it over something else. I decided to try it out. This is great poured over just about anything: cake, ice cream, chocolate, spooned out of the saucepan...ok, that last one was a little extreme, but I had about half a tablespoon I couldn't fit into my mason jars and I had to do something with it...

Raspberry Sauce

Cook time: 10 minutes
Total time: 10 minutes

Yield: about a pint of sauce

  • 2 cups raspberries
  • 2 tbsp sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1 cup water

  1. Combine raspberries, sugar, and juice in a saucepan.
  2. Whisk together the cornstarch and water until dissolved.
  3. Add that to the saucepan as well.
  4. Simmer for five minutes, or until the sauce begins to thicken.
  5. Using an immersion blender, puree the sauce until uniformly smooth.
  6. Simmer an additional two minutes to thicken further, then strain if desired to remove seeds.

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