Lush, thick, bright, jewel-like ruby-red in color, and bursting with fresh berry flavor, our Strawberry-Raspberry Sauce made with fresh strawberries and raspberries falls between a fresh cooked berry coulis and homemade jam yielding an incredibly gorgeous yet versatile dessert sauce. After prep, this recipe is ready in just 15 minutes!
- 8 ounces (227 grams) hulled fresh strawberries, about 1½ cups quartered
- 8 ounces (227 grams) fresh red raspberries, about 1½ generous cups
- ½ cup (100 grams) organic granulated cane sugar
- 1 teaspoon (5 ml) freshly squeezed lemon juice
- Sort, rinse and dry berries before measuring and using in recipe.
- Using a food processor, purée the berries. Press berry purée through a fine mesh sieve into medium saucepan; discard the seeds. Stir in sugar and lemon juice.
- Bring fruit pulp and juices to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, for 5 minutes while skimming foam from sides of saucepan using a slotted spoon.
- Once the foam has been skimmed, reduce heat to medium-low and continue to cook stirring frequently until bright in color, thickened and reduced by half, about 10 minutes. When done, there should be ¾ cup of sauce or about 225 grams.
- Set sauce aside to cool completely before using in recipes or serve warm as an ice cream sundae topping.
Strawberries should weigh 227 grams after being hulled.
After puréeing and straining the strawberries and raspberries, there should be about ¾ cup purée of each or a total of 1½ cups.
While cooking, stir often with a silicone (heatproof) spatula to prevent scorching and burning.
To Make Double Batch: Berries should weigh 16 ounces each (after hulling strawberries) and measure about 3 cups each (generously for the raspberries). Increase sugar to 1 cup (200 grams) and lemon juice to 2 teaspoons (10 ml). Use medium to large sized saucepan. After bringing strained purée to a boil over medium-high heat, reduce to medium heat. Cook, stirring frequently, for 8 to 10 minutes while skimming foam from sides of saucepan using a slotted spoon. Reduce heat to medium-low and continue to cook stirring frequently until bright in color, thickened and reduced by half, about 20 minutes. When done, there should be 1½ cups of sauce or about 450 grams.
Store in airtight container in refrigerator for up to 1 week.
To Reheat Sauce: Heat in microwave using short 5-second bursts, stirring in between. Alternatively, reheat in saucepan over medium-low heat stirring often.
For Spiked Strawberry-Raspberry Sauce: Add a splash (about 1 to 2 teaspoons) liqueur such as Grand Marnier®, Cointreau®, framboise or Chambord® to sauce once completely cooled.
Freezing Tips for Long-Term Storage:
1) FILLING: Be sure to use nice thick glass jars (to withstand freezing) with tight lids made for storing jam. Alternatively, plastic containers with tight lids can be used. When filling container, fill the sauce up to within 1/2 inch from the top. This will allow space for the sauce to expand during freezing. In other words, be sure not to overfill glass jars because expansion during freezing can cause breakage. Also, do not freeze partially filled jars because the extra air space in the jar can cause freezer burn.
2) STORING: Sauce will keep for up to 6 months without any loss of flavor, but can be stored up to 12 months. Be sure to label and date container before freezing.
3) THAWING: To thaw the sauce, place container in refrigerator to thaw gradually until fully thawed. This will allow any condensation formed to be on the outside of the jar and not in the sauce preventing a thinner consistency. To quick-thaw, place container of sauce in a warm water bath (such as in a large bowl or washing basin). Do not use hot water. Thaw it gently on the counter or in the sink. Do not refreeze after thawing.
4) TO THICKEN: Since sauce will be slightly thinner after freezing, it may be cooked down a bit in a saucepan over medium heat until desired consistency is reached. Allow to cool before using in recipes.
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.