Raspberry Sauce

Preparation info
  • Yield: approximately

    4 cups

    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 pounds (910 g) fresh ripe raspberries or thawed IQF raspberries (see introduction to Bijou Coulis)
  • 3

Method

  1. Puree the berries. Strain out the seeds using a fine mesh strainer. Measure and add water, if necessary, to make 4 cups (960 ml) juice.
  2. Place the cornstarch in a saucepan.