It has been perfect raspberry weather. First sun and heat with enough rain to make berries fill out. Berries don’t thrive in drought conditions, although what berries you do get have a wonderful intense flavor.
The raspberries kicked into overdrive just as the cherry harvest ended. We had been picking enough for eating fresh on morning cereal and pancakes but not enough for grander applications. Then we began picking an ice cream bucket at a time!
Time for pie? Not in this house.
My husband likes a pie that he can chew. What is it about men? They insist on chewing everything! (But they don’t like to chew too much or it impedes their ability to quickly consume vast quantities of the foods they enjoy. It’s a delicate balance.) The seediness of a raspberry pie frustrates him, because he feels duty bound to crunch every seed.
The answer is sauce. When it comes to raspberries, I have to be the sauce boss.
Add one cup of water to a heavy sauce pan and bring it to a boil. Then add a quart of washed crushed berries. Stir and then allow to come to a boil.
While the berries and water are coming to a boil, sift together:
- 2 tablespoons of cornstarch
- 1 cup of sugar
- 2 pinches of salt
Add dry ingredients to the boiling mixture and stir constantly until it thickens. Remove from heat and allow to cool.
You can use this sauce right away or freeze it. It is great on cheese cake; as a component of ice cream or cream pies; on ice cream, or on pancakes, crepes, or waffles. You can use this basic recipe for other types of fruit, such as blueberries and black berries and adjust the sugar to your taste. Enjoy! Begonia