Raspberry puree, or any berry puree for that matter, is a great staple to keep on hand. Drizzled over desserts, on a fruit salad, or thickened or jelled or made into a jam, it’s great to have on hand, especially if you like raspberries (or strawberries, or blackberries).
INGREDIENTS
12 ounces fresh raspberries
1/2 cup sugar
1/4 cup water
DIRECTIONS
Add 12 ounces raspberries, ½ cup sugar, and ¼ cup water to a small saucepan and turn the heat to medium. Stir to combine and break up the raspberries just a little. You don’t need to mash them much. They’ll break up completely as they cook. Let the ingredients come to a slow rolling boil, stirring occasionally, until the liquid has thickened a bit. As long as you keep the rolling boil, about 5 minutes is just right. If the mixture threatens to boil over, stirring while lifting the pan from the heat will calm it down.
Remove the raspberry mixture from the heat and pour it through a fine mesh sieve into a bowl. Using the back of a spoon, push the raspberries and their juice through the sieve to keep the seeds out of the bowl.
If making ahead for a later use, you can refrigerate for up to 5 days or freeze for up to 12 months.
NOTES:
Raspberries usually come in 6 or 12 oz containers. Depending upon the amount of puree you want or need, this recipe is scalable, but it’s safest to keep to multiples of 12 ozs.
A splash of fresh lemon juice will brighten the taste of the puree, but it’s a matter or personal preference.
For other berries, you may want to taste-test and adjust the amount of sugar. Again, it’s personal preference.
never 2 old 2 start cooking 