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| A wonderful sauce or puree to incorporate into sweet desserts or savory dishes... |
Cook: 5 to 10 Mins.
Puree/Strain: 5 Mins.
INGREDIENTS
1 pint fresh raspberries, or frozen
1/4 cup brown sugar
2 tablespoons orange juice
pinch of kosher salt
2 tablespoons cornstarch
1 cup cold water
METHOD
Combine raspberries, brown sugar, orange juice,
and kosher salt in a cold saucepan.
Whisk the cornstarch in a small bowl with the cold water until smooth, and add the slurry to the saucepan and bring to a boil. Reduce to a simmer for about 5 minutes, stirring constantly, until reduced and your desired consistency is reached, noting that the sauce will thicken further as it cools.
Puree sauce in
blender
or with a
handheld immersion
blender.
Strain puree through a fine sieve,
using a spoon to push all it through, while retaining seeds.
Serve warm or cold.
Any leftover puree will keep in the
refrigerator for up to two weeks. – Enjoy!
~~~~~~~~~~~~~~~
Tip: This puree is excellent to incorporate into many dessert recipes, such as parfaits, trifles, smoothies, drizzle over ice cream, bars, cookies, between cake layers, as a syrup for pancakes and waffles, under/over crepes, and so much more, including as a condiment with pork, ham, and so on.
4 comments:
I always look for homemade sauces specially to use on pancakes. I will go with frozen raspberry for this recipe since they are sweeter. Thanks for sharing easy yet delicious looking sauce :)
You are welcome Muna :) Every time I make this sauce I find new uses, my latest is adding it to smoothies and cocktail beverages...Yummy!
Sandra, another winner, you saucy thing! Cheers
Ha! Love this Carole, you're just too cute. Cheers backatcha my dear ;)
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