Homemade raspberry sauce

Name: Homemade raspberry sauce - Alexandrina C.
Ingredients: 300 g raspberries (fresh or frozen) 150 g sugar; reserving 2 tablespoons 1 cup of water (about 100 ml) 1 packet of Gelfix containing pectin

Cook and smile - Homemade raspberry sauce by Alexandrina C. - Recipia

Homemade raspberry sauce is one of those recipes I prepare a few times each season, especially when I come across a good batch of fresh or frozen raspberries. I love that it’s quick to make and can be used both for desserts and spread on a slice of bread with butter. The seeds don’t bother me; in fact, I enjoy the texture they provide. Quick Info Total time: 35-40 minutes Preparation time: 5 minutes Cooking time: 25-30 minutes Quantity: 2 small jars (approximately 350-400 ml total) Difficulty: easy Recipe type: sauce for desserts, topping, quick preserve Ingredients 300 g raspberries (fresh or frozen) 150 g sugar (set aside 2 tablespoons) 1 cup water (approximately 100 ml) 1 packet Gelfix (pectin for thickening) Preparation Method 1. Put the raspberries in a blender, add the water, and blend until you get a smooth puree. 2. Pour everything into a small saucepan and place on the heat. When it starts to boil, add 150 g of sugar, minus the 2 tablespoons set aside. Mix well. 3. Let it boil over medium heat for 15-20 minutes, stirring occasionally, until it starts to thicken. The sauce should reduce slightly and gain consistency. 4. In the meantime, mix the contents of the Gelfix packet with the 2 tablespoons of sugar set aside. 5. When the sauce has thickened, add the Gelfix and sugar mixture to the saucepan. Stir continuously, then simmer for another 2-3 minutes on low heat. 6. Check the texture – if it seems right, remove the saucepan from the heat. Pour the sauce, while still hot, directly into clean jars. Seal them well. 7. Once cooled, store the jars in the fridge or pantry. Why I Make This Recipe Often It’s useful and flexible. I use it over ice cream, pancakes, cakes, or on tarts. It keeps well in the fridge, and the preparation isn’t complicated. It’s also good just spread on a slice of bread. Tips and Variations Tips - Taste the sauce after adding the sugar. If the raspberries are tart and you want it sweeter, you can add more sugar as needed. - If you don’t want seeds, you can strain the puree immediately after blending. I leave it as is because I like the texture. - Gelfix helps with thickening. If you don’t have it, you can try without, but the sauce will be more liquid and won’t preserve as well. - Use a saucepan with a thicker bottom to prevent the sauce from sticking. Substitutions - The sugar can be adjusted to your taste. You can also try brown sugar, but the final flavor will be slightly different. - Gelfix is the easiest to use, but if you don’t have it, you can use a little agar-agar or another gelling agent, paying attention to the instructions. - Frozen raspberries work just as well as fresh ones. Variations - You can use other berries or combinations – blackberries, blueberries, currants. - For a different flavor, add a little lemon juice or some vanilla after removing the sauce from the heat. - If you want a very smooth sauce, strain it after blending, before cooking. Serving Ideas - As a topping for ice cream, panna cotta, cheesecake, puddings. - On pancakes, waffles, or over muffins. - With yogurt or over cereals. - Directly on bread with butter or alongside cookies. Frequently Asked Questions 1. Can I make the sauce only with sugar, without Gelfix? You can, but the sauce will be more liquid and won’t have the same consistency. If that doesn’t bother you, you can try, but for a thicker texture and better preservation, Gelfix helps. 2. Can the sauce be strained to remove seeds? Yes, after blending, the puree can be passed through a fine sieve. Personally, I prefer to leave the seeds, but it’s a matter of taste. 3. How long does the sauce keep? In well-sealed jars and in the fridge, it lasts easily for 2-3 weeks. For longer storage, the jars need to be sterilized and sealed while the sauce is hot. 4. Can I use frozen raspberries? Yes, no problem. There’s no need to thaw them beforehand; just put them directly in the blender with the water. 5. Can I adjust the amount of sugar? Sure. Taste during cooking and add according to your preference. Sometimes raspberries are tarter and need more sugar. Nutritional Values (estimates) A 20 g serving of raspberry sauce has about 30-40 kcal, with approximately 8-9 g of carbohydrates and less than 0.5 g of protein or fat. The sauce contains vitamin C and some fiber, especially if not strained. Values are approximate and depend on how much sugar you use and how thick the sauce is. Storage and Reheating The sauce stores well in sealed jars in the fridge for up to 2-3 weeks. If you want it thinner after being in the fridge, leave the jar at room temperature for a few minutes before use. I do not recommend reheating repeatedly, but you can heat a small amount in the microwave or over a double boiler, if necessary. If you want to keep it for a few months, use sterilized jars and ensure they are well sealed.

Category: Cook and smile Author: Alexandrina C. Views: 1 Date: 27.09.2024

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