Be the first to Simple fresh raspberry sauce may be used as a topping for dessert and ice cream or as a condiment for poultry and pork.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 1 pint (2 cups) fresh raspberries
- 5 Tablespoons confectioners' sugar
Preparation:
Combine the raspberries and confectioners' sugar in a small saucepan. Cook over low heat until the berries are soft, 3 to 4 minutes.
Transfer the mixture to a food processor or blender and puree it. Strain through a fine sieve into a small bowl and discard the seeds. Stir in 2 tablespoons cold water to thin the sauce.
Transfer the sauce to a jar and refrigerate for up to 1 week. Serve with Cherry Clafouti, poultry, and ice cream.
Yield: about 1 cup
Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
Transfer the mixture to a food processor or blender and puree it. Strain through a fine sieve into a small bowl and discard the seeds. Stir in 2 tablespoons cold water to thin the sauce.
Transfer the sauce to a jar and refrigerate for up to 1 week. Serve with Cherry Clafouti, poultry, and ice cream.
Yield: about 1 cup
Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
