+
0 (0)

No-Cook, Sauces and Condiments

Fresh raspberry sauce

Fresh raspberry sauce
Bethany Mollenkof / Los Angeles Times

Amelia Saltsman spends a lot more time at farmers markets than you do. Unless you're a farmer, at any rate, in which case you probably know Saltsman and have maybe talked to her for her first book, "The Santa Monica ... Read more

Total time: 5 minutes | Makes a generous 3/4 cup sauce.
  • 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.

Note: Adapted from "The Seasonal Jewish Kitchen," by Amelia Saltsman.

HAVE YOU TRIED


Smoked Salmon Sando
Smoked Salmon Sando

Cucumber vichyssoise
Cucumber vichyssoise

Fennel and sausage bread pudding
Fennel and sausage bread pudding

Tarragon-scented goat cheese cheesecake
Tarragon-scented goat cheese cheesecake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in No-Cook

Dune zhoug
Greek olive tapenade with feta
Spicy gazpacho shooter with goat cheese cream
Guido’s salad dressing