Reasons Why you should try raspberries:
Raspberries are good source of dietary fiber and anti-oxidants. They are also rich is vitamin C, which helps the human body to develop resistance against infections and inflammation. Raspberries contain a good amount of minerals like potassium, manganese, copper, iron and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
Having heard all the above mentioned goodness of the raspberries, I thought of giving it a try and preparing something out of it.
Fresh raspberries are delicate and they can last only for one or two days in refrigerator. Hence, I decided to make sauce before they perish. Raspberry sauce has a sweet & tangy flavor and it can be used in numerous ways starting from pouring on top of the cake or ice cream, as a filling in cupcakes & cookies, as a pancake syrup & it would go on…
Over to Raspberry sauce Recipe from HomeMaking Delight..
Raspberry Sauce Recipe
Cooking time – 10 mins
Preparation time – 10 mins
Yields – 1/2 cup – 3/4 cup
Fresh raspberries – 1 cup heaped
Sugar – 1/4 cup
Lemon juice – 1/2 tsp
Corn starch – 1/2 tblsp (mixed in 2 tblsp of cold water)
Water – 1/4 cup
- Combine fresh raspberries, sugar, lemon juice & water in a heavy bottomed vessel and bring it to boil. Reduce the heat and simmer it down for 5 minutes. Smash the berries with the back of the spoon while simmering.
- Extract the puree from the berries by pouring them through a filter. Push the pulp with the back of the spoon for better results.
- Add the cornstarch mixture to the puree and bring it to boil. Simmer it for 1-2 minutes or until it starts to thickens.
- Switch it off as the sauce will thicken more, as it cools. Serve warm or cold.
1) For Raspberry filling use 1-2 tblsp of corn flour to increase the consistency.
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