ISO: Recipe for Raspberry Sauce

[KValley]

I am planning to make the Outrageous Warm Double-Chocolate Pudding (December) for a holiday dinner and thought I'd serve it with a Raspberry Sauce.

So, great idea except I've never made such a thing and don't quite know where to begin, except to pine after fresh raspberries.

Any recipes lurking about out there?

TIA- Julie

[SusanT]

1 10-ounce package frozen raspberries with sugar, thawed
3 tablespoons raspberry jam
1 teaspoon fresh lemon juice

Strain raspberries, reserving 1/4 cup raspberry juices. Puree berries, 1/4 cup juices, jam, and lemon juice in processor. Strain, pressing on solids to extract as much fruit and juice as possible. (Can be made 2 days ahead. Cover and chill.)

Makes about 3/4 cup.


Bon Appétit
August 2001

[Gail]

Here's another, designed to be served over white chocolate cheesecake:

RASPBERRY SAUCE

2 cups fresh or frozen thawed raspberries
1/4 cup Frambois or Gran Marnier
Powdered sugar to taste

Combine the raspberries and liqueur in a blender and puree. Taste for sweetness and add sugar to taste. Mix to combine and strain the sauce to remove the seeds. (This can be made up to 2 days in advance and refrigerated.)

(From: Secrets from a Caterer's Kitchen)

I thought I had a second one, but I due to the way the recipe was written, it'd be difficult to give amounts. Really, it sounds like the above, though the author also adds a bit of lemon juice. Lest you ask-- no, I haven't used either recipe. Yet.
---

After sending this, I checked a Julia Child book. I see she uses either 1 quart of fresh berries, hulled and sieved to about a cup of very finely granlated sugar or 2 10-ounce packages of frozen berries, thawed and drained-- plus 2 to 3 tablespoons of kirsch, cognac or lemon juice.

[KValley]

Thanks ladies! I think I will do a combination of both- I love the idea of raspberry jam to thicken the sauce and intensify the flavors- and I really had in mind something with liqueur or liquor. Brendan always has Cognac on hand, so this is perfect. I didn't realize it would be so simple (I had images of boiling, reducing, candy thermometers- I have no idea why!)

Cheers! Julie

[greysangel]

My wedding cake was a dark "sin" chocolate cake with cream cheese frosting decorated with berries, flowers and served with a wild berry coulis. It was sooo delicious!

The coulis is basically frozen wild berries or raspberries, thawed with sugar and grandmarnier mixed together to taste. For me, I didn't really need that much sugar at all..the "hooch" and berries made it the right sweet/tart combo to balance the chocolate.

Have fun!

JeAnne