Berry Sauce

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Raspberries and blackberries make delicious and versatile sauces. But their flavor is quite pronounced, so you must be careful the sauce does not overpower the dessert. Generally, the lighter the dessert, the more sparing you should be with the sauce, I usually use frozen berries for sauce, even in summer. They are a lot less expensive. If you have crushed or less-than-perfect fresh berries, by all means use them.

Ingredients

  • 4 pints fresh or 48 ounces thawed no-sugar-added frozen raspberries, blackberries, or a mixture
  • ½ teaspoon freshly squeezed lemon juice
  • Large pinch of kosher salt
  • 6 tablespoons sugar, plus more as needed

Method

Purée the berries in a food processor until smooth. Strain through a medium-mesh sieve, discarding the seeds. There should be about 2 cups purée. Stir in the lemon juice, salt, and the 6 tablespoons sugar. Taste for sweetness and add more sugar if necessary. Cover and refrigerate until ready to serve.

In Advance

The sauce can be made 2 days in advance.

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