Alice Medrich

Sauce Bijou

Preparation info
  • Makes

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Cocolat: Extraordinary Chocolate Desserts
Cocolat

By Alice Medrich

Published 1990

  • About

A sparkling ruby-red, tangy raw cranberry-raspberry dessert sauce. The ultimate holiday dessert sauce to serve with Chocolate Decadence….

Ingredients

  • 12 ounces raw cranberries, fresh or frozen
  • ¾ cup red seedless

Method

  1. Wash and pick over cranberries. Drain and combine with sugar in the bowl of a food processor or blender. Purée as finely as possible.
  2. Press the purée through a medium-fine strainer to remove the toughest skins. You will end up with about ⅓ cup tough dry pulp and skins