Josh Play Recipes Sauce Raspberry Sauce



  1. Combine the raspberries and chambourd in a saucepan.
  2. Bring to a boil.
  3. Continue boiling, stirring frequently, until all the berries have lost their integrity.
  4. Cool the sauce to (near) room temperature.
  5. Strain through a fine strainer or sieve. Discard the solids.
  6. Return the strained sauce to the saucepan.
  7. Bring back to a boil and reduce by 1/3 to 1/2.
  8. Strain again into a refrigeratable container.
  9. Refrigerate until ready to use.

This makes a great sauce for plating desserts, such as my chocolate mousse cake.

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Last update Apr24/02 by Josh Simon (<>).