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 and gives the sauce body.
- Fresh raspberries
- Provide the main flavour, colour and fruit pulp that thickens the sauce as it simmers.
The step that matters
Boiling the sauce after adding the raspberries. Simmering the mashed fruit in the syrup breaks down its pectin and softens the pulp, so the sauce turns smooth and clear. Boiling too briefly leaves it lumpy 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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