Thick Raspberry Sauce
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AUTHOR:
This sauce is quick and easy to make and works well using frozen berries, if you happen to have some on hand. The Instant ClearJel, which is a pre-cooked, pre-gelatinized cornstarch, requires very little cooking and holds up when refrigerated without breaking down. This thickener has traditionally been used for fruit pie fillings, but it works well for fruit sauces and compotes as well; I just used less Instant ClearJel for this recipe than I would use for a pie filling so that is thinner and more sauce-like.

YIELD: ABOUT 450g (1#)
1 PINT CONTAINER OF SAUCE
INGREDIENTS

  • 510 grams fresh raspberries (3 - 6-ounce containers)
  • - Or: frozen raspberries (5 cups) (IQF's - individuallly quick-frozen)
  • 60 grams water (1/4 cup)

  • 100 grams sugar (1/2 cup)
  • 10 grams Instant ClearJel (1 Tablespoon - packed)

  • 680 grams = Total 24 oz (1# 8 oz)
INSTRUCTIONS
  1. COOK raspberries with the water in a saucepan until the berries come to a boil and the water turns red in the bottom of the pan.
  2. DRIZZLE in sugar, mixed with the Instant ClearJel, stirring constantly with a heat-resistant rubber spatula (red handle). Cook 2 minutes.
  3. REMOVE from the heat, transfer to a stainless steel bowl, and place over an ice bath.
  4. COOL to room temperature.
  5. MASH with a potato masher and press through a tamis or mesh strainer to remove the seeds. Whisk thoroughly.
  6. SERVE with ice cream or gelato, or with any dessert where a bright red berry sauce adds just the right touch. It is especially nice served with fresh raspberries.
Recipe Ancestry Notes:
This is an original recipe by Shirl Gard.