Versatile Raspberry Sauce for Desserts:
Time
Allow about one-half hour to make this versatile raspberry sauce for desserts. If you want to use it lukewarm or cold, allow longer for the sauce to chill.
Utensils
- Stovetop saucepan
- Wooden spoon or silicone spoon
- Strainer or colander with small holes
- Small bowl
Ingredients
- 2 Cups of Raspberries (this is usually one double-sided container)
- 1 Tablespoon of lemon juice
- 1 Tablespoon of water
Wash the raspberries and add to the saucepan. Squeeze the lemon and measure 1 Tablespoon into the raspberries. Add the water. Gently stir to combine all raspberry sauce ingredients.
Cook over medium heat until the raspberries break down, stirring occasionally. At this point you can stir and mash them to release all their juices.
Reduce the heat to medium low and continuing cooking the raspberries until thickened. Depending on the raspberries, this could take 15 to 20 minutes. If you feel the raspberries are sticking to the bottom of the pan, reduce the heat. Your goal is to have this versatile raspberry sauce for desserts thick but still able to pour. You do not want it to burn.
Remove from the heat and pour through a strainer into a small bowl. You may need to press the raspberries into the strainer to extract all their juice. Try to leave the seeds in the strainer. This versatile raspberry sauce is better without seeds in it, so try to remove as many as you can.
If you want to use your raspberry sauce immediately, you can use it warm. The best part about this versatile raspberry sauce for desserts is you can also chill it and use it later. If it is quite thick, you may need to warm it slightly before using it.
We use a small amount of this versatile raspberry sauce in the bottom of our clear dessert glassware before adding our Simple White Chocolate Mousse. It elevates your dessert to the next level and gives the mousse an elegant taste.
More or our desserts can be found at https://www.forkscorksandbrews.com/forks/