Raspberry Sauce
A classic fruit sauce made from stewed raspberries and red currant juice, enriched with beaten eggs for a custard-like consistency. Perfect for pouring over plain puddings or boiled rice.
Ingredients
- 300 grams Fresh raspberries (Approximately 2 cups)
- 2 tbsp Water
- 50 grams White sugar (Adjust to taste depending on tartness of fruit)
- 1 tbsp Red currant juice (Adds color and acidity; can substitute with cranberry juice or lemon juice if unavailable)
- 2 large Eggs, beaten (Used to enrich and thicken the sauce)
Instructions
- 1Place the raspberries and water in a saucepan over medium heat. Simmer gently until the fruit breaks down completely and releases its juices.
- 2Pour the stewed raspberries through a fine wire sieve into a clean bowl. Press the pulp with the back of a spoon to extract all the liquid and flavor, leaving the seeds behind. Discard the seeds.
- 3Return the strained raspberry puree to the saucepan. Stir in the sugar and red currant juice. Heat gently until the sugar is completely dissolved and the sauce is hot, but not boiling vigorously.
- 4In a heatproof bowl or jug, beat the eggs thoroughly until smooth.
- 5While whisking the eggs continuously, slowly pour the hot raspberry sauce into the eggs. This tempers the eggs and creates a rich, smooth sauce without scrambling them. Serve immediately over pudding.