Heavenly Raspberry Sauce

Some days, I love having a blog.  Is it because of all the wonderful people I meet? No, mostly just my family reads the blog (Hi Mom! Hi Dad! Hi Sisters! Hi Cujinis! Hi other friends who still read my blog yet aren’t related to me!), plus a few stragglers I pick up now and then.  Is it because after my cabbage post someone came and took the cabbage in my fridge?  Nope… It is still waiting for me to figure out what to do with it.

No. It is because of this.

Food pictures really turn out better during the day.  So, yesterday afternoon, I HAD to eat a bowl of ice cream with the raspberry sauce I made.  I HAD TO! For the blog!

This raspberry sauce came into existence because I went picking berries recently: to store up for the winter. I am very squirrel-like in nature AND  hate having to buy expensive frozen berries all the time. Some people who live here (ahem) think that our freezer doesn’t have room for all the stuff I want to put in there, but those people are wrong.  And, they won’t complain when it comes time to freeze the blackberries.

I have a trick for freezing berries… I lay clean, dried berries on a cookie sheet or baking dish, and then place them in the freezer. After about two hours the berries can be transferred to whatever storage vessel you choose. In my case, I go with an oh-so-fancy container.

Before I froze the berries, I took a couple pints out to make some yummy raspberry sauce. When I think of raspberry sauce, it seems kind of boring and a little generic – but, making it from fresh berries is a whole different story.

Raspberry Sauce

2 pints raspberries
1/4 cup of sugar
Juice from one lime
Zest from one lime

Combine all ingredients in a sauce pan over med-low heat. Cook until raspberries break down, about ten minutes. Remove from heat and let cool for a few minutes. Strain through a fine mesh strainer and store in the fridge.