Total time: 5 minutes | Makes a generous 3/4 cup sauce.
Note: Adapted from "The Seasonal Jewish Kitchen," by Amelia Saltsman.
- 1 1/4 cups (155 grams) raspberries
- 1/4 cup (50 g) sugar
- 1 tablespoon fresh lemon juice
- 3 tablespoons fresh orange juice
Step 1Mash together raspberries and sugar with a spoon. Stir in lemon and orange juices and press through a sieve set over a bowl. Set the sauce aside for 30 to 60 minutes before using. The mixture will be opaque but will turn clear as the sugar dissolves. The sauce can be made a day ahead, covered and refrigerated.
Each of 8 servings:
Calories 38; Protein 0; Carbohydrates 9 grams; Fiber 1 gram; Fat 0; Cholesterol 0; Sugar 8 grams; Sodium 0
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