Raspberry Sauce
Rinse fresh raspberries just before using and dont soak them in water for any length of time, or theyll become soggy and lose flavor.
Rinse fresh raspberries just before using and dont soak them in water for any length of time, or theyll become soggy and lose flavor.
- Carbohydrate 51.0549000088695 g
- Cholesterol 0 mg
- Fat 1.66100000002659 g
- Fiber 16.0943750016001 g
- Protein 3.23256250012032 g
- Saturated Fat 0.0541800000031906 g
- Serving Size 1 1 Serving (314g)
- Sodium 4.21000000049638 mg
- Sugar 34.9605250072695 g
- Trans Fat 0.503320000013294 g
- Calories 206 calories
Step-by-step
- In a medium saucepan over medium heat, bring raspberries, honey, stevia and water to a boil. Reduce heat and simmer for 3 to 5 minutes, stirring a few times.
- Place a fine mesh strainer or sieve over a medium-size bowl. Pour the fruit mixture into the strainer and, using a flexible rubber spatula, press the pulp through the sieve.
- Press firmly, and periodically scrape the inside of the sieve clear of seeds, which can otherwise block the holes. Do not waste any of the precious pulp. Continue to press until you are left with just 1 or 2 heaping tablespoons of stiff, clumped-together seeds. Scrape the bottom of the strainer to get the pulp that sticks to it. Use the seeds for "jam" on toast... yum!
- With a wire whisk or sturdy spoon, stir in the orange juice or liqueur and stevia. For a sweeter taste, add an additional 1/8 teaspoon stevia extract powder or 1/4 teaspoon stevia extract liquid.
- Refrigerate until ready to serve. Use within 1 week or freeze.
Vibrant, tart ruby-red liquid flows from the spoon, coating surfaces with an intense aroma of cooked fruit and citrus peel while balancing sharp acidity against natural fruit sugars. Simmering the berries briefly breaks down their cellular walls, releasing pectin and cellular fluids into the surrounding liquid. When forcing this hot mixture through a fine mesh strainer, use a flexible rubber spatula to push the flavorful pulp through while leaving behind precisely one to two tablespoons of dry, clumped seeds. Pushing too aggressively forces jagged seed fragments through the wire mesh, introducing an unwanted gritty texture and bitter tannins that compromise the clean finish of the finished condiment.
Adapting Fruit Varieties and Thickeners
Modifying the core formulation requires understanding the physical properties of alternative stone and cane fruits. Substituting blackberries or boysenberries yields similar results, though their larger seeds demand extra attention when scraping the underside of the sieve to recover trapped pulp. If a heavier, spoonable consistency is desired over a free-flowing coulis, dissolve exactly two tablespoons of arrowroot powder into an equal volume of cold water before whisking it into the simmering liquid. This starch slurry prevents clumping by separating the starch granules prior to thermal activation, gelatinizing at lower temperatures than cornstarch to yield a glossy sheen without clouding the bright red coloration. Storage safety dictates consuming the finished preparation within a strict one-week refrigeration window, or transferring the mixture to airtight freezer-safe containers for preservation up to three months.
- If the purée appears excessively thin after straining, return it to medium heat and simmer for an additional two minutes to evaporate excess moisture.
- Should crystallization occur during freezing, thaw the container slowly in the refrigerator overnight and whisk vigorously before serving to re-emulsify any separated liquids.
