Yesterday I shared how to make some scrumptious no bake cheesecake bites. Now it's time for the sauce (and the redemption of some raspberries).
It is unbelievably simple. And it totally did the trick! My raspberries went from being too tart to tolerate, to tasting like a raspberry should: sweet with a hint of sour. This raspberry sauce elevates the plain cheesecake bite to a whole new level.
And while I'm working with raspberries, feel free to use whatever fruit you have on hand (or just want to try). The possibilities are endless!
· 1/2 cup sugar
· 1/4 cup water
· 12 oz. raspberries
Place sugar and water in a small saucepan over high heat. Stir, and bring to a boil. Reduce the heat, and simmer until the sugar is dissolved. Remove from heat and allow to cool completely. (Basically you are making a simple syrup, but instead of equal parts sugar and water, you are doubling the sugar. Perfect for "too-sour" raspberries!)
Once the syrup is cooled completely, place it and the raspberries in a blender and puree until smooth.
To separate the seeds from the sauce, you would ideally use a chinois or conical strainer. Any fine sieve should work, though. I even made do with an old flour sifter, as you can see here:
You'll notice there are still a few seeds floating around in the final product, but that little "imperfection" did not diminish the deliciousness one bit!
Stored in an airtight container in the refrigerator, this raspberry sauce should keep up to five days. Now go drizzle some over your cheesecake bites! (Or dip your cheesecake bites in some sauce, whichever you prefer.)
Shared at Nifty Thrifty Sunday, Simple Life Sunday, and some of these fine hops.
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