Source: The Cake Bible by Rose Levy Beranbaum
Makes 20 servings.
Preparation time: 20 minutes
Tips: Serve as topping with chocolate or cheese cake.
Raspberry or Strawberry Sauce
Fresh Berry Taste
Ingredients
Preparation
24 ounces raspberries, frozen with no sugar added (2 bags)
2 teaspoons freshly squeezed lemon juice
2/3 cup sugar
VARIATIONS:
20 ounces strawberries, frozen without sugar, 5 cups if fresh
2 teaspoons freshly squeezed lemon juice
1/4 cup sugar ( optional)
1. In a strainer suspended over deep bowl thaw the raspberries completely. This will take several hours.
- To speed thawing, place in oven with the light on or place sealed bags in microwave oven and heat in defrost mode for about 4 to 5 minute, then open bags and place berries in strainer over deep bowl.
2. Press the berries to force out all the juice. There should be 1 cup of juice.
3. In a saucepan boil the juice until reduced to 1/4 cup.
If using microwave oven, place the juice in a 4-cup heatproof glass measure or bowl to allow for bubbling.
4. Remove from heat and reserve.
5. Puree the raspberries and sieve them with a food mill fitted with the fine disc. Or use a fine strainer to remove all seeds. You should have 1 liquid cup puree. Stir puree into reserved syrup, add lemon juice.
6. Add sugar and mix to dissolve. If sauce has cooled, return to heat just briefly until sugar dissolves.
TO STORE: 10 days refrigerated, 1 year frozen. The puree can be thawed briefly and refrozen several times with no ill effects.
NOTE: Make about 2 cups of lightly sweeten sauce.
