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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.


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