Raspberry Sauce

 

 

 

 

 

 

Fruit sauces are handy condiments to have at home. They  can be used for breakfast over pancakes and toasts or as dessert sauces. They are great over ice cream and pies. They can also serve as bases for other creations like flavored creams and cake fillings. This is a recipe for making raspberry sauce. The techniques here can be applied to strawberries and other berries.

 

 

 

 

 

 

 

INGREDIENTS:

(1) Fresh Raspberries

(2) Sugar

(3) Lemon Juice

Note: This sauce can also be made with frozen berries.

You will notice that I gave no measurements above. This is because the quantity of each ingredient will depend on the quantity of sauce you want to make and how sweet or otherwise your berries are.

 

 

 

 

 

 

 

 

 

 

PROCEDURE:

(1) Place berries in a sauce pan along with sugar and bring to boil on low heat stirring often. The quantity of sugar you use will depend on how sweet you want your sauce to be. I used a tablespoon of sugar here for 250 grams of berries. Always taste your berries for sweetness before adding sugar.

 

 

 

 

 

 

 

(2) keep cooking berries until you are satisfied with the thickness of the sauce. The berries will first release a lot of water as they break down. The liquid will however keep reducing as the sauce cooks. You want the sauce to be thick enough to coat the back of your spoon or spatula. This would take anywhere between 15 to 30 minutes.

 

 

 

 

 

 

 

(3) Take the sauce off heat when you are satisfied with the thickness of the sauce. Squeeze a bit of lemon juice into the sauce to enhance its taste.

 

 

 

 

 

 

 

(4) Now comes the age old debate: to strain or not to strain. The option you choose will depend on what you like. I like mine silky smooth without the seeds and so I strain my sauce.

 

 

 

 

 

 

 

Allow berry sauce to cool down, cover and keep in fridge until you are ready to use it.