Friday, May 4, 2012

Fresh Raspberry Sauce

Jenna made this when she was home for Spring Break. She halved the recipe and it made plenty. As you can see, she served it over ice cream. YUM!
Fresh Raspberry Sauce

2 cups fresh red raspberries, rinsed
1/3 cup white sugar
1 tbsp orange juice
1/2 lemon, juiced
tiny pinch of salt

Put all the ingredients into a saucepan, and cook over medium heat until it begins to simmer. Turn the heat to low, and cook, stirring, until the berries become very soft, about 5 minutes. Remove from the heat, and pass through a fine strainer to remove the seeds. Be sure to press firmly to get all the juice. Mixture will thicken slightly as it cools. Refrigerate until needed.

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