Turn fresh raspberries into a delicious Raspberry Sauce by adding just a bit of sugar and time. Seriously, it's just that simple:
Rinse the raspberries quickly under cool water and pat them thoroughly dry.
- Sprinkle the berries with sugar to taste. I find about a tablespoon of sugar per every 6-ounce container of raspberries to be about right, but I'm sure plenty of people would prefer 2 or 3 tablespoons. Really ripe berries won't need a ton of sugar, but this method makes excellent use of ho-hum berries by sweetening them up and drawing out their juices.
- Use a fork to mash the berries. Raspberries, as you might guess, will mash up very quickly and easily.
- Cover and let sit (or mascerate, the sweet equivalent of marinate) until the sugar has pulled out the juices from the raspberries and created a sauce. The berries will get a bit saucy immediately, but you'll want to let them sit and let the sugar dissolve into the berry juices, about, 15 minutes. Taste the suace before you serve it and add more sugar, if you like.
- At this point, you can serve the sauce. For a more elegant presentation, you can strain the sauce through a fine-mesh sieve to remove the seeds. You can store the sauce, covered and chilled, for up to a week.
Use this Raspberry Sauce on ice cream, shortbreads, over yogurt, or on pancakes or waffles. I especially enjoy it in these Raspberry Parfaits and folded into Raspberry Fool.