SANDRAS FRESH RASPBERRY SAUCE or PUREE For Desserts or Savory Dishes

A wonderful sauce
or puree
to incorporate into
sweet desserts
or savory dishes...

Prep. 3 Mins.
Cook: 5 to 10 Mins.
Puree/Strain: 5 Mins.



INGREDIENTS

1 pint fresh raspberries, or frozen
1/4 cup brown sugar
2 tablespoons orange juice
pinch of kosher salt
2 tablespoons cornstarch
1 cup cold water


METHOD

Combine raspberries, brown sugar, orange juice, 

and kosher salt in a cold saucepan. 

Whisk the cornstarch in a small bowl with the cold water until smooth, and add the slurry to the saucepan and bring to a boil. Reduce to a simmer for about 5 minutes, stirring constantly, until reduced and your desired consistency is reached, noting that the sauce will thicken further as it cools. 

Puree sauce in

blender 

or with a 

handheld immersion 

blender.

Strain puree through a fine sieve, 

using a spoon to push all it through, while retaining seeds. 

Serve warm or cold.

Any leftover puree will keep in the 

refrigerator for up to two weeks. – Enjoy!

~~~~~~~~~~~~~~~

Tip: This puree is excellent to incorporate into many dessert recipes, such as parfaits, trifles, smoothies, drizzle over ice cream, bars, cookies, between cake layers, as a syrup for pancakes and waffles, under/over crepes, and so much more, including as a condiment with pork, ham, and so on.