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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This simple, three-ingredient sauce is very versatile. Right now I am enjoying it with freshly baked angel food cake, but I would love to try it with grilled peaches, and also with something chocolatey! I also think it would be nice with chicken or maybe a wheel of warm brie. It is a chunky sauce, with the texture determined by how much you crush the berries when you mix it. I more or less mashed mine, but I think leaving at least some of the berries whole would make a more elegant sauce. Add in a bit of your favorite liqueor or extract to vary the possibilities even more (I tried it with some Triple Sec - very good!). This recipe originates from The Complete Cooking Light Cookbook, and it makes approximately 1 1/2 cups. Ingredients:
2 1/2 cups fresh raspberries |
1 tablespoon lemon juice |
1/2 cup seedless raspberry jam |
Directions:
1. Melt jam in a small saucepan over low heat (I did this in the microwave instead- put the jam in a small glass bowl and heat using medium power for 1-2 minutes).
2. Stir in lemon juice.
3. Remove from heat and place the jam mixture in a small glass bowl.
4. Stir in raspberries.
5. Serve warm or at room temperature.
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