Chunky Raspberry Sauce

Name: Chunky Raspberry Sauce
Yield: makes 1 cup (250 ml)
Ingredients: 2 cups (225 g) raspberries, fresh or frozen; 3 to 4 tablespoons (45 to 60 g) sugar; A few drops freshly squeezed lemon juice

December 9, 2011

All raspberry sauces need not be created equal. Unlike the previous sauce, this one is loaded with big, chunky raspberries. It was inspired by a sauce that baking guru Nick Malgieri whizzed up during a cooking demonstration, and I’ve been making it ever since.

Recipe notes

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