When I was a kid my mother used to make this amazing raspberry sauce. We would eat it on fresh and home canned peaches, ice cream and yogurt. In the last few days I have found an abundance of wild black raspberries growing near where I live. Yesterday I called Mom up and asked her for her recipe.
Kathy’s Wild Black Raspberry Sauce
3 cups wild black raspberries
1/4 to 1/2 cup sugar depending on the tartness of the berries
juice of 1 lemon
1. Wash the berries and and mix with the sugar in a moderate sized mixing bowl.
2. Place about half of the berries in a sieve. Holding the sieve over a clean mixing bowl press the berries through it. The sauce should start to come out in globs. Continue pressing the berries until all of the juice is gone and you are only left with seeds and pulp. Repeat with the second half of the berries.
3. Mix in the lemon juice.
The sauce freezes well so you have a wonderful blast of summer in the depth of winter. This recipe makes about 1 cup. I reserve the remaining seeds and pulp and then soak in some cheap rum to make a cordial. You have to, of course, filter the rum before you drink it.