Thanks guys - that's given me some good ideas to be going on with
Would this be the raspberry sauce recipe you are talking about Siduri?
24 ounces raspberries; frozen with no sugar added
-- If you use fresh raspberries, you will need 1 ½ pounds or 1 ½ quarts. In order to make them exude their juices, they must be frozen and thawed to break down the cell membranes.
2 tsp lemon juice
2/3 cups sugar
In a strainer suspended over a deep bowl thaw the raspberries completely. <Ruth’s note – I usually nuke the raspberries in their bag for a minute or two to hasten the process.> Press the berries to force out all the juice. There should be 1 cup.
In a saucepan (or in a microwave on high power) boil the juice until reduced to ¼ cup. Pour it from the saucepan into a lightly oiled heatproof cup.
Puree the raspberries and sieve them with a food mill fitted with a fine disk. <Ruth’s note – I simply use a firm spatula to scrape and press the raspberries through a fine-mesh strainer. The pulp passes through the sieve and the seeds stay in the strainer.> You should have 1 liquid cup puree. Stir in the raspberry syrup and lemon juice. To make a lightly sweetened sauce, measure again. There should be 1 1/3 liquid cups. If you have less, add less sugar. The correct amount of sugar is ½ the volume of the puree <that's Rose's guideline -- I find that you can even use less - R>. Stir until sugar dissolves.
Edited by loulimar - 3/31/12 at 3:36pm