So the first thing I made with the raspberries from our picking excursion the other day was a coulis. It came out really delicious so I’m going to write down the recipe so I can make it again.
1 pint fresh raspberries
1/3 c good quality red wine, I used a pinot noir
1/2 c sugar
2 or 3 chunks of peeled ginger, about the size of a quarter each
1/2 c water
2 tbls real maple syrup
Combine all ingredients except for maple syrup in a saucepan and bring to a low boil, stirring constantly to prevent burning. Let simmer on low heat for about 40 minutes. Pour through a fine strainer to get all the ginger, pulp and seeds out. Return to saucepan, bring back to simmering and add the maple syrup. Let the sauce reduce on VERY low heat until it is a nice, thick consistency. Stir occasionally so that it won’t burn on the bottom of the pan.
You can use this sauce hot or cold. I used it tonight on some fruit and whipped cream and I think tomorrow I’ll use it on pancakes. Yum!
You can add more maple syrup to your liking if it’s not sweet enough. Always taste throughout cooking so you can adjust! I like a little tartness, you might want it a tad sweeter.