Strawberry-Raspberry Sauce (best ever

• Vegan
• Gluten free

• Produce

  • 1 1/2 generous cups 8 ounces (227 grams fresh red raspberries, fresh red
  • 8 oz Strawberries, fresh

• Condiments

  • 1 tsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/2 cup Cane sugar, organic granulated

Found on wickedgoodkitchen.com

Description

Ingredients

• 8 ounces (227 grams) hulled fresh strawberries, about 1½ cups quartered
• 8 ounces (227 grams) fresh red raspberries, about 1½ generous cups
• ½ cup (100 grams) organic granulated cane sugar
• 1 teaspoon (5 ml) freshly squeezed lemon juice

Directions

• Sort, rinse and dry berries before measuring and using in recipe.
• Using a food processor, purée the berries. Press berry purée through a fine mesh sieve into medium saucepan; discard the seeds. Stir in sugar and lemon juice.
• Bring fruit pulp and juices to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, for 5 minutes while skimming foam from sides of saucepan using a slotted spoon.
• Once the foam has been skimmed, reduce heat to medium-low and continue to cook stirring frequently until bright in color, thickened and reduced by half, about 10 minutes. When done, there should be ¾ cup of sauce or about 225 grams.
• Set sauce aside to cool completely before using in recipes or serve warm as an ice cream sundae topping.