Raspberry Sauce
Ingredients
- 4 cups frozen raspberries in light syrup (2 bags, each 10 oz.)
- 4 tsp. arrowroot
- 1 Tbs. sugar or 1 Tbs. orange-flavored liqueur, such as Cointreau or Grand Marnier
Directions
Put the raspberries in a sieve set over a bowl. Let thaw at room temperature until the juices are liquid but the berries are still partially frozen. Reserve 1 cup of the juice and transfer the berries to another bowl.Put the arrowroot in a small cup and slowly stir in about 1 Tbs. of the raspberry juice until smooth. Pour the remaining juice into a small saucepan and stir in the arrowroot mixture and sugar (if using the liqueur, do not add it now). Heat over medium heat, stirring, until the syrup comes to a boil. Immediately remove from the heat; do not let it boil for more than 15 or 20 seconds. Add the liqueur. Pour the syrup over the berries and stir to combine.
Transfer the mixture to a blender or food processor and pulse to puree. Strain the sauce through a fine-mesh sieve into a stainless-steel bowl.
Cover the sauce and refrigerate until chilled, at least 2 hours or up to 2 days. Makes about 2 cups.
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Rated 5 out of
5
by
SwissMrs from
Excellent Quick Sauce for Dessert
I am very happy with this recipe and have some additional suggestions:
-For a Raspberry Sauce, I used Etter Framboise Edel-Fruchtbrand (a type of schnapps).
-For a Blueberry Sauce I added two Tbs. of powered sugar and used Etter Vielle Prune an aged Swiss Plum Fruchtbrand (again a schnapps).
Highly Suggested.
Date published: 2012-03-17