Raspberry sauce – preserved

Ingredients for 1 servings:

• 700 g raspberries, preferably frozen
• ½ lemon(s), the juice
• 120 g gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

vegetarian, for approx. 4 bottles of 150 ml each

Frozen raspberries are best, as they release plenty of juice even when thawed. To make the sauce in advance, preparing the containers is extremely important. The twist-off jars or bottles must, of course, be clean. Before filling, treat them as follows: Fill them with water to a depth of about 1-2 cm and heat in the microwave until boiling. Since the lids can’t be included, pour the hot water into the lids. Discard all the water. Do not dry. Then pour the hot sauce into these clean and heated containers, just below the rim, and seal them carefully. Store in a cool, dark place. Store opened bottles in the refrigerator and consume within 2 weeks. Now for the simple preparation. It’s best to thaw the raspberries overnight. Strain them through a sieve. Mix the puree with lemon juice and gelling sugar. Let it boil briskly for 3-4 minutes, just as you would for jam. This gives the sauce a creamy consistency. Pour immediately into prepared bottles or jars. This way, you’ll always have a delicious sauce ready for ice cream, panna cotta, or pudding.