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Year-Round Raspberry Sauce |
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Serves: 8
Print this Recipe
(Salsa di Lampone)
Category: Dessert Sauces
Makes about 2 cups
Even when berries are not in season, you can still make a delicious fresh-tasting sauce. The raspberry flavor and color goes especially well with almond-flavor and chocolate-flavored desserts and cakes. For a simple but beautiful dessert, pour this sauce, and a few fresh berries, too, over thin slices of cantaloupe. The sauce can also be made with frozen blueberries or strawberries or a combination of berries. If you can't find berries in syrup, use unsweetened fruit and add sugar to taste.
2 (10-ounce) packages frozen raspberries in syrup, partially thawed
1 teaspoon cornstarch mixed with 2 tablespoons water
1 teaspoon (about) fresh lemon juice
1 Pass the berries through a food mill fitted with a fine blade, or puree them in a food processor and press them through a fine-mesh strainer.
2 Bring the puree to a simmer in a small saucepan. Stir in the cornstarch mixture and cook, stirring frequently, until slightly thickened, about 1 minute. Stir in the lemon juice. Let cool slightly. Serve or transfer to an airtight container and store in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Year-Round Raspberry Sauce comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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