Raspberry Reduction

Raspberry Reduction

Fresh raspberries simmer down into a glossy, tangy-sweet sauce for drizzling.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This raspberry reduction cooks fresh berries with sugar and lemon juice until thickened into a glossy, pourable sauce. Strained smooth, it works equally well drizzled over cheesecake, swirled into yogurt, or spooned onto grilled meats for a tart contrast.

Ingredients

  • 4 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 pinch salt

Method

  1. Combine raspberries, sugar, lemon juice, water, and salt in a 6-quart saucepan.

  2. Set the pan over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar.

  3. Reduce heat to medium-low and simmer, mashing the berries occasionally with a spoon, until thickened and reduced by about half.

  4. Remove from heat and pour the mixture through a fine-mesh strainer into a bowl, pressing with a spoon to extract the liquid and discarding the seeds and pulp left behind.

  5. Let the strained sauce cool to room temperature; it will continue to thicken slightly as it cools.

  6. Transfer to a jar or airtight container and refrigerate until ready to use.

Rate this recipe

★ 4.4 (1)

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    Raspberry Reduction

    This raspberry reduction cooks fresh berries with sugar and lemon juice until thickened into a glossy, pourable sauce. Strained smooth, it works equally well drizzled over cheesecake, swirled into yogurt, or spooned onto grilled meats for a tart contrast.

    30 min 16 oz 45 cal

    Ingredients

    • 4 cups fresh raspberries
    • 1/2 cup granulated sugar
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon water
    • 1 pinch salt

    Method

    1. 1

      Combine raspberries, sugar, lemon juice, water, and salt in a 6-quart saucepan.

    2. 2

      Set the pan over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar.

    3. 3

      Reduce heat to medium-low and simmer, mashing the berries occasionally with a spoon, until thickened and reduced by about half.

    4. 4

      Remove from heat and pour the mixture through a fine-mesh strainer into a bowl, pressing with a spoon to extract the liquid and discarding the seeds and pulp left behind.

    5. 5

      Let the strained sauce cool to room temperature; it will continue to thicken slightly as it cools.

    6. 6

      Transfer to a jar or airtight container and refrigerate until ready to use.