Fruit Sauce

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Heavy saucepan
Cheesecloth
Strainer

INGREDIENTS
2–4 pints fresh raspberries, blackberries, strawberries or blueberries
½-1 cup pure cane sugar
2-4 Tbsp purified or filtered water

PREPARATION AND COOKING TIME

Prep time: 5 minutes to wash/rinse the fruit

Cooking time: approximately 20 minutes

METHOD

1. Place all ingredients in a saucepan on medium heat. Cook the raspberries until they disintegrate. This will take 10-15 minutes.  Be careful not to burn.

2. Drape doubled cheesecloth in the strainer over a bowl. Pour the raspberry mixture onto the cheese cloth. 

3. Push the mixture through cheesecloth with a spoon. The sauce will go into the bowl, leaving the seeds behind.  Check to make sure the sauce is seedless!   

4. Discard contents of the cheesecloth, unless saving the seeds for your garden.

5. Taste for sweetness and add more sugar if needed.

SOME TIPS AND COMMENTS

We are making a sauce because the seeds can be disruptive to digestion.

YIELD
6-8 servings

SERVING SUGGESTION
Use the sauce on ice cream or over cottage or ricotta cheese

STORAGE SUGGESTION

Refrigerate for two - three weeks.