Raspberry coulis

a Theme and variations

This sauce takes minutes to make and uses basic ingredients in your pantry—if you keep a bag or two of frozen raspberries on hand—and the addition of raspberry coulis to whatever you’re serving will elicit Ooohs and Ahhhs when it comes to the table.

What make a raspberry sauce a raspberry coulis? Straining out the seeds to create a smooth, flowing sauce. Cakes—such as cheesecake, angel food cake, pound cake, flourless chocolate cake, and others—as well as puddings, custards, soufflés, and ice creams that feature such flavors as chocolate, vanilla, or fruit, can all be taken to the next level with a spoonful of raspberry coulis.

Try it on pancakes, French toast, or waffles as a change of pace from maple syrup.

It’s a brilliant topping for Aunt Rae’s Cheese Blintzes.

One of the things that make this sauce so fabulous is that it’s fully customizable.

Add some spices to complement the dessert it will be gracing, or make a thicker sauce to layer in a parfait, or easily transform it into something elegant and savory to enhance meats, fish, or vegetarian proteins. It’s yours to play with.

Raspberry coulis

Ingredients:

For dessert sauce (basic)

1, 12 ounce bag of frozen raspberries

¾ cup granulated sugar (less or more to taste)

1 tablespoon sweet butter

½ teaspoon vanilla extract or vanilla bean paste

a tiny pinch of

Diamond Crystal kosher salt

Take it to the next level with . . .

a tablespoon of Chambord or Framboise Liqueur to augment the berry flavor or, add a tablespoon of Grand Marnier or Gran Gala for a hint of orange flavor. A splash of bourbon or sherry or Marsala wine is also good in a savory sauce.

(the alcohol will cook out, or it can remain boozy, depending upon when it’s added)

For a thicker sauce

2 teaspoons cornstarch dissolved in 2 tablespoons water

Optional, excellent extras

warm spices such as ginger, allspice, cinnamon, or cardamom

For a savory sauce to elevate your entrée

Add a tablespoon or two of raspberry or balsamic vinegar and a few sprigs of fresh herbs, such as rosemary, thyme, or sage, or a sprinkling of herbs de Provence. You can still add one of the liqueurs recommended above, or at the end, add a dash of vodka for a boozy kick that won’t change the flavor profile.

Method:

• In a medium saucepan, combine the frozen raspberries with the sugar and a teeny tiny pinch of salt. (Raspberries can be quite tart, and they need the sugar, even if you’re making a savory sauce.)

• Cook, stirring, over medium heat until the sugar is dissolved and the berries break down.

• If you’re adding herbs, do it now. Also add any spices you’d like to use. It’s also time to add your alcohol if you want the alcohol to cook out, leaving only its flavor behind.

• Then simmer for 5 minutes over medium/low heat, stirring occasionally. If the sauce seems too thick, add a little water—up to ¼ cup.

• Remove any sprigs of fresh herbs. Purée the sauce with an immersion blender, or transfer to the bowl of a food processor and process until smooth. n the sauce

• Place a wire mesh strainer over a bowl and push the raspberry sauce through the strainer with the back of a spoon, to remove the seeds. Then, return the sauce to the pot.

• Add a splash of water for a thinner sauce.

• Add the cornstarch and water if you’d like a thicker, shiny sauce. Be sure to bring it back to a boil so that the cornstarch can do its thing, and the sauce doesn’t taste like raw cornstarch. Be sure to stir it constantly so that you don’t end up with nasty lumps of cornstarch.

• Now is the time to add any alcoholic additions, if you want a slightly boozy sauce.

• Reheat the sauce but don’t let it boil.

• Remove the raspberry coulis from the heat and stir in the butter and vanilla. Also add the vinegar if using. Serve warm or at room temperature, drizzled over any of the above suggestions, with extra coulis in a small pitcher or bowl on the side.

Happy saucing!

Did you make it? Was it fabulous?