Next time you see berries on sale, here is a great way to use them. I’ve used raspberries here, but it would work with any type of juicy berry. Its great on ice cream or even on the side of any dessert.
The recipe and detailed instructions are at the end of this post. We need raspberries, cornstarch, and sugar. All the ingredients measured out. Ready, set, bake…
Start out by pureeing the raspberries. I used a large cup and an immersion blender. These blenders are very easy to clean and just as effective as a traditional stand blender. Five or six fast pulses and you’re left with a nice thick seedy mixture.
Now comes the fun part – removing the seeds. Over a bowl place a strainer and pour about 1/2 a cup of the pureed raspberries into the strainer. Using a large rubber scraper and some patients move the mixture back and forth to push the juice through the mesh. Eventually, your left with just seeds. Toss the seeds out and repeat until you have strained all the raspberry puree.
When done you should have 2 cups (480 ml) of juice. If it is not that much you can add water to the make up the difference (I added about 1/4 a cup of water to mine).
On the stove place your cornstarch in a saucepan. Add about 1/3 a cup of the seedless puree to the cornstarch and stir until completely incorporated with no clumps. Now add the rest of the puree to the saucepan and stir until combined. With the heat on medium bring the mixture to just about boiling (simmering).
Add the sugar, taste the sauce and if you need it to be sweeter add more sugar, simmer for one more minute. Remove the pan from the burner and allow the sauce to cool. If the sauce is too thick add a little water. Place the sauce in a condiment bottle or covered container and refrigerate. Use as needed.
Recipe: Raspberry Sauce
Adapted from The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition, Bo Friberg Print Recipe
Yield: 30+ servings
- 1/2 pounds (228 g) ripe raspberries or frozen raspberries (thawed)
- 2 1/4 teaspoons (6 g) cornstarch
- 1/2 ounces (14 g) granulated sugar
- Puree the raspberries. Strain out the seeds.
- Combine a little raspberry juice and the cornstarch in a sauce pan until combined. Add the rest of the raspberry juice.
- Heat until simmering. Add the granulated sugar and simmer the sauce for 1 minute.
- Cool, cover and store in the refrigerator.