From “The Summer Shack Cookbook,” by Jasper White (Norton). Spoon this over ice cream, grilled peaches or Pinto Bean Fiesta Cake (recipe, left). Makes 2 cups.
Ingredients
2 pints fresh raspberries or two 12-ounce bags frozen raspberries, defrosted
1 cup sugar
Pinch of salt
Directions
Combine the raspberries, sugar and salt in a medium saucepan, cover and cook over low heat, stirring once or twice, until the berries lose their shape, give up their juices, and begin to simmer, about 5 minutes for fresh raspberries, a little longer for frozen. Remove from the heat.
Pour the raspberries and juice into a fine strainer set over a glass bowl or a 2-cup liquid measuring cup. Press on the berries firmly with a wooden spoon or heat-proof spatula to extract all the juices and pulp; discard the seeds. Cover the sauce, and chill it before serving. The sauce keeps refrigerated for up to 1 week.
