Cordon Rose Raspberry Sauce

This tart, velvety, intensely flavored sauce is the essence of fresh raspberries. The secret is that the juice is concentrated to a quarter of its original volume but the pulp is not cooked at all.

KEEPS: 10 days refrigerated, 1 year frozen.
volume ounces grams
raspberries, frozen with no sugar added 12-ounce bags 18 ounces 510 grams
lemon juice, freshly squeezed teaspoons
sugar ½ cup less 1 tablespoon 3 ounces 87 grams


In a strainer suspended over a deep bowl, thaw the raspberries completely. This will take several hours. (To speed thawing, place in an oven with a pilot light.) Press the berries to force out all the juice. There should be cup.

In a small saucepan, boil the juice until it is reduced to 3 tablespoons. (Or reduce the juice in a microwave on high power.*) Pour the syrup into a lightly oiled heatproof cup.

*If using a microwave, place the juice in a 4-cup heatproof glass measure or bowl to allow for bubbling.

Purée the raspberries and strain them through a food mill fitted with the fine disc. Or use a fine strainer to remove all the seeds. You should have liquid cup of purée. Stir in the raspberry syrup and lemon juice. You should have 14 tablespoons (7 fluid ounces). Add the 7 tablespoons of sugar. Stir until the sugar dissolves.

If you have less than cup raspberry purée, decrease the sugar, using 1 tablespoon for each fluid ounce (2 tablespoons) of raspberry purée.