Fresh raspberry sauce

Time 5 minutes
Yields Makes a generous 3/4 cup sauce.
Fresh raspberry sauce
(Bethany Mollenkof / Los Angeles Times)

Mash together raspberries and sugar with a spoon. Stir in lemon and orange juices and press through a sieve set over a bowl. Set the sauce aside for 30 to 60 minutes before using. The mixture will be opaque but will turn clear as the sugar dissolves. The sauce can be made a day ahead, covered and refrigerated.

Adapted from “The Seasonal Jewish Kitchen,” by Amelia Saltsman.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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