best, favoritest dessert sauce
This is my go-to raspberry sauce. One (10 oz.) bag of frozen rasberries, defrosted, pureed, the seeds strained out, and heated briefly with 3 tablespoons of sugar until it's dissolved. I find it to be a good consistency at this point, partially because I don't have the finest mesh strainer, so some of the bulk comes through. If you find it's a little thin, add a half-teaspoon of cornstarch, or if you're cooking for Passover, as I am, a half-teaspoon of potato starch. The extras are absolutely dreamy over plain yogurt.
It makes just over one cup of fairly tart sauce.
best, favoritest dessert sauce
This is my go-to raspberry sauce. One (10 oz.) bag of frozen rasberries, defrosted, pureed, the seeds strained out, and heated briefly with 3 tablespoons of sugar until it's dissolved. I find it to be a good consistency at this point, partially because I don't have the finest mesh strainer, so some of the bulk comes through. If you find it's a little thin, add a half-teaspoon of cornstarch, or if you're cooking for Passover, as I am, a half-teaspoon of potato starch. The extras are absolutely dreamy over plain yogurt.
It makes just over one cup of fairly tart sauce.