By Vino Girl on August 20, 2004
Photo by Mmmama
Photo by Mmmama
"This simple, three-ingredient sauce is very versatile. Right now I am enjoying it with freshly baked angel food cake, but I would love to try it with grilled peaches, and also with something chocolatey! I also think it would be nice with chicken or maybe a wheel of warm brie. It is a chunky sauce, with the texture determined by how much you crush the berries when you mix it. I more or less mashed mine, but I think leaving at least some of the berries whole would make a more elegant sauce. Add in a bit of your favorite liqueor or extract to vary the possibilities even more (I tried it with some Triple Sec - very good!). This recipe originates from The Complete Cooking Light Cookbook, and it makes approximately 1 1/2 cups."
Serving Size: 1 (60 g)
Servings Per Recipe: 8
"I've been making a number of fruit sauces recently, & without a doubt I'll be making this particular one again & again ~ IT'S ABSOLUTELY WONDERFUL! Great on ice cream or with a vanilla yogurt or cottage cheese, & as a hot sauce on chicken breast, very very nice! Thanks for sharing the recipe! [Made & reviewed in Healthy Choices ABC tag]"
"I used frozen raspberries from the garden and misread the recipe so I brought it to a boil after stirring them into the hot hot jam/lemon juice. Still wonderful! Thanks for posting."
"Yum! Thanks! This sauce is so easy and quick to make."
"Amazing on chocolate crepes. I used frozen raspberries since the fresh ones would have cost me $10 for 2 1/2 cups! Still, the sauce was delicious and everyone at my Mothers' Day brunch raved!"
"Could not have been easier. Served over Grilled Pork Tenderloin. A hit with the whole family and will make again. Thanks for sharing. Menu #9281"
"Perfect taste and very quick to make, used as a glaze over my cake. Thanks"