Ingredients
Units
Scale
- 340 g (~two pints) of raspberries, fresh or frozen
- 350 g sugar
- 1/8 tsp kosher salt
- 2 tsp fresh lemon juice
- 1 tbsp corn starch
- 2 tbsp cold water
Instructions
- Add raspberries, sugar, kosher salt, and lemon juice to a small saucepan. Stir to combine.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce the mixture to a steady simmer and allow it to reduce for 15-20 minutes. Stir frequently and check the heat to ensure that the mixture doesn’t boil over.
- Combine the corn starch and cold water in a small bowl. Add to the saucepan. Bring the mixture to a boil for one minute, then return to a simmer for 5-7 minutes, or until the white bubbles that are on top of the mixture disappear.
- Place a fine mesh strainer over a medium bowl. Pour the mixture over the fine mesh strainer and use a spoon to separate the sauce from the raspberry seeds.
- Allow to cool and enjoy! The sauce will thicken quite a bit upon standing or refrigerating.
Notes
- This raspberry sauce can be stored in the refrigerator for up to a week.