Raspberry Sauce

This is an easy and adaptable cooked fruit sauce that can be used in multiple ways. It would be lovely over ice cream, or a custard tart, or cheesecake, or a flour-less chocolate cake, the possibilities are endless! I have made it with both Brandy and Grand Marnier, and both are divine. Frozen blueberries would substitute nicely as well.

This batch is heading out with me this afternoon to a summer gathering with my girlfriends from grade school, the “Graham Bell Girls” or GBG’s for short. It will top this flour-less chocolate cake, and be served with a chocolate version of whipped coconut cream. I hope you like it girls!!

Raspberry Sauce

600 g bag of frozen organic raspberries

1/3 cup organic cane sugar

3 tbsp Brandy or Grand Marnier (or replace with 3 tbsp water)

2 tbsp organic lemon juice

3 tbsp arrowroot powder

¼ cup cold water

Set aside about ¾ cup of the frozen raspberries.

Place the rest of the raspberries and the sugar in a medium saucepan and stir over medium heat until raspberries are melted and sugar is dissolved, (5-10 min).  Bring just to a boil.

While the raspberries are cooking , whisk together the cold water, brandy, lemon juice and arrowroot powder .

When berry mixture is just boiling, add the brandy arrowroot mixture to the pot, and stir until the raspberry mixture becomes thick and translucent, ( the arrowroot will lose its white colour and become “clearer” when it is cooked)

Add in the  reserved berries to give the sauce some chunks of raspberries. Cool slightly or completely  and serve as desired.

(alternatively this sauce could be sieved at this point for a smooth raspberry sauce if you do not want chunks, if you are doing this, add the entire 600g bag at the beginning, without setting aside the ¾ cup)