CONTRIBUTED BY: DODIE ANDERSON
2–4 pints fresh raspberries, blackberries, strawberries or blueberries
½-1 cup pure cane sugar
2-4 Tbsp purified or filtered water
PREPARATION AND COOKING TIME
Prep time: 5 minutes to wash/rinse the fruit
Cooking time: approximately 20 minutes
Place all ingredients in a saucepan on medium heat. Cook the raspberries until they disintegrate. This will take 10-15 minutes. Be careful not to burn.
Drape doubled cheesecloth in the strainer over a bowl. Pour the raspberry mixture onto the cheese cloth.
Push the mixture through cheesecloth with a spoon. The sauce will go into the bowl, leaving the seeds behind. Check to make sure the sauce is seedless!
Discard contents of the cheesecloth, unless saving the seeds for your garden.
Taste for sweetness and add more sugar if needed.
SOME TIPS AND COMMENTS
We are making a sauce because the seeds can be disruptive to digestion.
Use the sauce on ice cream or over cottage or ricotta cheese