Cooked Raspberry Sauce
Here's a good base recipe for using frozen berries to prepare a flavorful sauce. I find that frozen berries need to cook a little to make them less watery and to concentrate their flavor. Look for raspberries that come frozen in a bag. Feel the bag to make sure all of the individual berries are loose and not clumped together. Bags of frozen berries tend to taste better than those frozen in a block.
Substitute a 12-ounce bag of strawberries or blueberries for the raspberries. Don't use Kirsch or Framboise with blueberries, though a dash of white rum works nicely.
Ingredients
Preparation
Step 1
1 Combine the berries and sugar in a medium saucepan over low heat. Bring to a boil, stirring occasionally.
Step 2
2 Cook the berries and sugar for about 5 minutes, allowing them to boil very gently, or until they are slightly thickened.
Step 3
3 Cool the mixture and puree it in a blender. Strain the sauce into a bowl to remove the seeds.
Step 4
4 Stir in the lemon juice and Kirsch.
Serving
Step 5
Pass the sauce in a sauceboat or bowl.
Storage
Step 6
Keep the sauce covered and refrigerated before and after use.
