Red Berry Sauce

Makes 1 1/3 cups
  • Active time: 15 min
    Total time: 35 min
Why use frozen berries in the summer, when local fruit is at its peak? Because we love fresh local berries so much when whole or, in the case of strawberries, when sliced as well, puréeing them seems almost a sacrilege. If, however, you’ve got a surplus of fresh berries, go ahead and purée them.
Published in Gourmet Live 06.13.12


  • 6 ounces (1 1/3 cups) frozen raspberries (not in syrup)
  • 6 ounces (1 1/4 cups) frozen strawberries (not in syrup)
  • 1/3 cup sugar


  • Heat raspberries, strawberries, and sugar in a 2- to 3-quart heavy saucepan over medium-low heat, stirring occasionally, until fruit is hot and sugar is dissolved.
  • Purée mixture in a blender (use caution with hot liquids), then force through a large fine-mesh sieve into a bowl, discarding seeds. Let cool to room temperature.


  • Sauce can be made 3 days ahead and chilled, covered. Bring to room temperature to serve.
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