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Makes about 1 quart of sauce
20 minutes preparation and cooking time
Of course, any color raspberry would do. I recommend using those berries that are a bit squishy. They will be delicious in this sauce and that way the perfect berries can be eaten as they are or made into something else. I decided not to strain the sauce because I like the texture of the berries and their seeds, but if you prefer a more refined sauce, pour it through a mesh strainer as you pour it into the jar for storage.
4 cups raspberries
2 cups sugar
1/2 vanilla bean
Add the raspberries and sugar to a small stockpot. Slit the bean in half lengthwise and scrape out the seeds. Add the seeds and the pod to the stockpot. Bring the mixture to a simmer and cook until the sugar has all dissolved, 10 to 15 minutes.
Set it aside and let it cool to room temperature. Pour it into a glass bottle and store it in the refrigerator. It will keep a couple of weeks, if it lasts that long.