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