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Raspberry Sauce

When I want to make a clear raspberry sauce, I puree the raspberries in my food processor and let the mixture drip through cheesecloth. Is there a faster, easier way to do this? —M.W., Rochester, Minnesota

Unfortunately, there isn't. It takes time and patience to make the clearest sauce possible…and you're doing it right. The good news is that the clarity of the sauce generally isn't considered to be as important as the flavor (which depends on the quality and ripeness of the berries). Here's how you can speed up the process a bit: After pureeing fruit in a food processor or blender, use the back of a wooden spoon or a rubber spatula to firmly push the pulp through a fine meshed sieve. If the holes are too large, line the sieve with several layers of cheesecloth that have been moistened with water and squeezed dry.

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