Tuesday, June 1, 2010

Easy Raspberry Sauce

Simple, with a few ingredients. Make sure you have a fine strainer/sieve before you begin as you will need it if you want your sauce to be seedless.

1 Pint fresh raspberries (or 2 cups)
1/4 cup white sugar
2 Tablespoons Orange Juice
2 Tablespoons corn starch
1 cup cold water

Combine the raspberries, sugar and OJ in a saucepan. Mix the cornstarch in the water until it is all dissolved. (Be sure to use cold water, it will just lump up if you put it into any kind of warm water). Add the mix to the saucepan and bring to a boil.

Reduce heat and simmer for 5 minutes, stirring constantly until it thickens. It will also thicken slightly more as it cools.

Puree the sauce in a blender and then strain it through a fine sieve. Serve it warm or cold. Sauce will keep for up to 2 weeks in the fridge.

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