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Berry Sauce
- Yield
1 cup
- Difficulty
Easy
Published 1993
Use strawberries, raspberries, or blackberries for this recipe. The amount of sugar you need will depend on the sweetness of the berries.
Ingredients
1 pint - Approximately
2 tablespoons
Method
Purée the berries through a food mill with a medium strainer or in a food processor fitted with the steel blade.
Strain the purée through a medium-holed sieve to eliminate any remaining seeds.
Stir in sugar, lemon juice, and salt. Taste the purée and adjust for sweetness.
Refrigerate until ready to use.
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