Raspberry sauce recipe

Published June 28, 2010 1:28AM (EDT)


  • One 12-ounce bag of frozen raspberries, thawed, or two cups of fresh raspberries
  • Two tablespoons of confectionery (icing) sugar
  • One empty bottle of Heinz ketchup (optional)


  1. Place raspberries in a blender or food processor and puree (add a few tablespoons of water or lemon juice, if necessary, to facilitate blending).
  2. Add sugar, one teaspoon at a time, to taste -- until tartness is gone.
  3. Strain through a fine mesh strainer (known in cooking circles as a sieve) or a piece of cheesecloth, to remove all of the seeds. Then transfer to the ketchup bottle. (I like to place the bottle on the table and let my guests serve themselves.)

By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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