~Organic Red Raspberry Sauce~
Printable Recipe
Printable Recipe
20 oz Frozen Organic Raspberries
2 Tablespoons Lime Juice
1.5 Tablespoons Corn Starch
1.5 oz Bakers Sugar
SPECIAL TOOLS: Food Processor or Blender
Medium Sauce Pot
Fine Mesh Strainer
Large Funnel
Squeeze Bottle
2 Tablespoons Lime Juice
1.5 Tablespoons Corn Starch
1.5 oz Bakers Sugar
SPECIAL TOOLS: Food Processor or Blender
Medium Sauce Pot
Fine Mesh Strainer
Large Funnel
Squeeze Bottle
Yield - Approx 1 C Sauce
As this recipe uses fresh frozen berries, you will be safer pasteurizing the fruit first. In a food processor, pulse berries just to break up the individual druplets (tiny orbs making up the berry.) Place in your sauce pot with lime juice over medium heat to bring to a simmer.
As this recipe uses fresh frozen berries, you will be safer pasteurizing the fruit first. In a food processor, pulse berries just to break up the individual druplets (tiny orbs making up the berry.) Place in your sauce pot with lime juice over medium heat to bring to a simmer.
Simmer for 2 or 3 minutes then remove from heat to cool slightly. Pour into a clean container and wash out your pot thoroughly. To prevent clumping, add just enough water to your cornstarch to dissolve then add, along with berries to your pot and bring to a simmer. Add sugar and simmer for 1 minute.
Strain through fine mesh strainer to remove seeds and funnel into your squeeze bottle. Serve over ice cream, brownies, cakes... Keeps in fridge up to 1 month.
Enjoy!
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