Fresh raspberry-orange sauce
A riff on restaurant-style raspberry coulis, this smooth, versatile, raspberry and citrus sauce blend will become your go to dessert sauce to have on hand to punctuate your weeknight meals. Make a batch each weekend to keep stashed in a glass jar in the fridge for use all week. Don't store the sauce in metal or other reactive surface container because of its citrus juice content. Raspberry sauce is great drizzled over ice cream, yogurt bowls, or cake slices or served with our Chocolate-Raspberry Soufflé Cakes when entertaining guests. Or, think outside the dessert box, and add the sauce to breakfast bowls, pancakes or waffles, or toss a tablespoon of the sauce into a fruit salad studded with fresh mint.
18 oz, 3 (6-ounce) containers
⅛ tsp, grated
Powdered sugar (confectioner's)
Fresh orange juice
Fresh lemon juice
- Combine the raspberries and orange zest in a food processor; pulse just until the berries are broken up. Sift the confectioners’ sugar over the berries and add the orange juice; pulse just until smooth.
- Pour the berry mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the lemon juice. Transfer the sauce to a glass jar; refrigerate up to 1 week. Just before serving, shake well. The sauce may thicken a bit on standing; add a little orange juice or water to thin to the desired consistency. Yields scant 1⁄4 cup per serving.
It is important not to overprocess the raspberries, as the longer they are processed the greater the chance that the seeds will break open and release their slightly bitter flavor.