Dede Wilson

creator of 

Raspberry Sauce (made with frozen berries)

This purée of raspberries complements desserts with its fresh taste as well as its gorgeous color. It may be made a month ahead and frozen, or three days ahead and refrigerated. Fresh raspberries can be very expensive. IQF (individually quick frozen) work perfectly and can be found year-round in the supermarket.

Makes 2 cups

2, 12-ounce bags of unsweetened IQF frozen raspberries

2 to 4 tablespoons superfine sugar

1 teaspoon freshly squeezed lemon juice

Defrost the berries completely overnight in the refrigerator or at room temperature for a few hours. Do not defrost in the microwave as the heat will cook the fruit and you will lose some of the fresh color and flavor. Pour off any liquid and reserve.

Purée the berries in blender or food processor fitted with the metal blade. Pour the purée into a strainer set over a large bowl. Press the purée through the strainer. Discard seeds. Stir 2 tablespoons sugar and lemon juice into the resulting purée. Allow to sit for 5 minutes to dissolve sugar. Taste and adjust sweetness if desired. If the purée is too thick, add some of the reserved juice. You do want it to have some body so be careful not to overly thin it out. Refrigerate in an airtight container for up to 3 days.