DIRECTIONS

• Inspect raspberries and remove and discard any berries that are damaged, discolored, or moldy; wash and drain.
• Cut supremes from one orange; set aside.

Cooking:

• Note:  This step in the process may take up to 45 minutes
  • 15 minutes to cook the sauce.
  • An additional 10-15 minutes to strain the pureed sauce to remove any large particles such as seeds
  • An additional 10-15 minutes to reduce the sauce if it’s really watery.
• Place all the ingredients into a medium to large soup or sauce pot and cook on medium-high for 15 minutes or until the berries have softened.
• Pour the contents of the pot into a high-speed blender and puree for a very smooth texture.
  • Note:  You may have to do this in batches.  Do not overfill your blender.
  • Safety Tip!:  BE CAREFUL, the contents of the pot are HOT, and hot liquids in a blender will react more vigorously when processed (i.e. the top will fly off the blender because of the expanding steam if the top is not held down ).
• Remove seeds (optional):
  • Place a strainer over a clean soup or sauce pot; you will not need as large a pot as the first, cooking, step.
  • Pour the pureed sauce from the blender into a strainer and push the pureed sauce through the strainer using a hard spatula or spoon.
• Desired consistency:
  • If you like your sauces runny then stop here; your dessert sauce is done and ready to use hot, warm, or cold.
  • If you like your sauces thicker then place the pureed sauce into a large enough sauce pan on medium heat and cook further until you reach the consistency you desire.
• Use immediately or store in the fridge for up to 7 days, freezer for 6 months, or canned (pasteurized) for up to one year.