Monday, October 28, 2013

homemade raspberry sauce

     A simple sauce can completely elevate ingredients to another culinary level. One of my family's favorite desserts is peach melba. A peach half, scoop of vanilla ice cream and raspberry sauce. YUM!
     The raspberry sauce can be purchased, but making it is easy to do and often more economical... plus you know exactly what you put into it. It won't have lots of artificial things you can't pronounce or be loaded with sweeteners.
     Another use for this sauce is to serve it alongside a flourless chocolate cake, with a dollop of whipped cream or drizzled over a lemon pound cake. It can also be whisked into your favorite vinaigrette for a fruity salad dressing.
Ingredients
1 pkg frozen raspberries
1/4 c. confectioners' sugar
juice and zest of one lemon
1 jar seedless raspberry jam
Directions
Puree raspberries, sugar and lemon juice and zest in food processor. Strain through a fine sieve to remove seeds. Warm jam in microwave. Stir into berry mixture. Set aside to cool then refrigerate until needed.

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