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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Raspberry Sauce Recipe

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This recipe for Raspberry Sauce is from Fields Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds raspberries, preferably fresh
1/4 c. white sugar
1 Tbsp. water, or as needed (opt.)
2 tsp. lemon juice, or to taste

A few whole raspberries for garnish
Mint leaves for garnish
Directions:
Directions:
"Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes."

"Cook's Note:
"Depending what you're going to serve the sauce with, you may want to add some water before cooking the berries. If you want something a little thicker, to serve over ice cream for example, then don't add any water. On the other hand, if you want a lighter texture like I did, toss in a few tablespoons of water before heading to the stove. Be careful; we're not boiling and reducing the sauce, so we can't cook out excess liquid."

From "Fresh Raspberry Sauce" by Chef John on allrecipes.com
Personal Notes:
Personal Notes:
On our honeymoon, Frank and I stayed at the Plantation Inn in Lahaina, Maui. At the Inn we ate at Gerard's, a French restaurant, where my favorite was a chocolate mousse with raspberry sauce.

 

 

 

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