Yummy Raspberry Sauce

My favorite flavor of anything is raspberry! This raspberry sauce/pastry filling is perfect for so many things! You can use it as a filling for a cake. A topping on ice cream. Or, what I am planning on using it for this time around, filling for some chocolate candies I am going to make for Valentine's Day!

Oh yes!

This recipe is easy to make, even for a beginner. 

Take one 6oz box of washed and dried raspberries and put it in a sauce pan.

Add a quarter cup of sugar. You can add more if you need it sweeter, but the joy of raspberries is the sweet/tart taste of them so I didn't want to add too much.

Bring to a boil on low heat, stirring a few times. At this point, add a cornstarch slurry to help thicken the sauce. (A cornstarch slurry is cornstarch mixed with a bit of water so it won't clump up.) Use a rounded 1/2 teaspoon of cornstarch mixed with just enough water to make it liquidy and stir it into your raspberry mixture.

Cook until the sauce thickens a bit and all bits of fruit are broken down. You can stop right here if you don't mind the seeds, but I cannot stand them so I strain them out. Also, with this going to be for chocolates I really wanted the seeds out.

Let the sauce cool for a few minutes and then pour a small amount of it into a mesh strainer placed over a bowl.

Begin scraping your rubber spatula over the raspberry sauce to push it through the strainer and into the bowl below. Use a fair amount of pressure, but not too much that you break your strainer!

You can see the sauce coming out of the bottom of the strainer here. Seed free!

From time to time, scrape the bottom of the strainer into your bowl. Be sure to use a different spatula for this so you do not get seeds in the bowl because that will defeat the entire purpose of this step. Trust me, I know from experience!

Keep going until you have nothing but seeds left. It will look something like this. Throw the seeds out and repeat the process until finished straining all the sauce. It really doesn't take long at all and it's kinda therapeutic.

Ready to eat, pipe, drizzle, or even use it as jelly for toast! This will keep for at least several days in the refrigerator.

Enjoy!

And stay tuned for the chocolates!