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Raspberry Coulis

This sauce is a workhorse in our kitchen, it goes with practically any dessert.  Be sure to press the sauce through a strainer instead of pureeing in a blender, it will lead to pectin haze and your sauce will be cloudy.

 

Raspberry Coulis

 

1 Lb. fresh or frozen raspberries

1/2 cup sugar

2 Tbsp. water

 

Combine all ingredients in a stock pot, and simmer until fruit is soft.  Transfer raspberries to a fine strainer and press the berries through with the back of a spoon or a ladle.

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