Common Raspberry-sauce
Ingredients
Directions
In a small saucepan, combine the sugar and water.
Boil for 4 to 5 minutes.
Add the mashed raspberries to the syrup.
Boil for an additional 6 to 7 minutes until the sauce is smooth and clear.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Dissolves into the water to form a syrup that sweetens the sauce and helps it set smooth.
- Fresh raspberries
- Provide the main fruit flavour, acidity and colour, and their pulp thickens the sauce as it cooks.
The step that matters
Boil the sauce until smooth and clear. Boiling evaporates water and concentrates the sugar and fruit pectin so the sauce thickens. Stopping too early leaves it thin and cloudy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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