Raspberry sauce recipe


Bob Blumer
June 28, 2010 5:28AM (UTC)

Ingredients

  • 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)

Directions

  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.)
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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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