Raspberry Sauce

Preparation info

  • Difficulty

    Easy

  • Makes

    ¾ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
frozen raspberries with no added sugar (one 12 ounce bag) 3 cups 12 ounces 340 grams
lemon juice, freshly squeezed 1 teaspoon (5 ml) . 5 grams
granulated sugar cup 2.3 ounces 67 grams

Method

In a medium strainer suspended over a deep bowl, thaw the raspberries completely. This will take several hours. (To speed thawing, place the strainer and bowl in an oven with a pilot light or turn on the oven light.) Press the berries to force out all the juice. There should be about ½ cup/118 ml/4.5 ounces/128 grams of juice. Set aside the raspberries.

In a small saucepan (or in a 2 cup microwavable measure with a spout, lightly coated with nonstick cooking spray), boil the juice over medium-low heat until it is reduced to 2 tablespoons/30 ml/1 ounce/30 grams. If using the saucepan, pour the syrup into a glass measure with a spout, lightly coated with nonstick cooking spray, to stop the cooking and to cool.

Puree and strain the raspberries with a food mill fitted with the fine disk, or use a fine-mesh strainer suspended over a bowl to remove all of the seeds. (Raspberry seeds are tiny and can pass through most food mills. Only the finest strainer will remove all of the seeds.) There should be ½ cup/118 ml/4 ounces/113 grams of puree. Stir in the reduced raspberry syrup and lemon juice. There should be about cup/158 ml/5 ounces/145 grams raspberry sauce. (If there is less, simply add proportionately less sugar. The correct amount of sugar is half the volume of the puree.) Stir the sugar into the sauce until it dissolves.

The sauce can be stored for 10 days refrigerated or for 1 year frozen. It can be thawed and refrozen at least three times without flavor loss.