|frozen raspberries with no sugar added (one
|lemon juice, freshly squeezed||.|
In a medium strainer suspended over a deep bowl, thaw the raspberries completely. This will take several hours. (To speed thawing, place the strainer 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
In a small saucepan over medium-low heat (or in a
Puree and strain the raspberries with a food mill fitted with the fine disc, 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 about
Stir the sugar into the sauce until it dissolves. You will need
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.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.