Raspberry Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dessert sauce of raspberries and redcurrants sweetened in sugar that are cooked in a little water until soft and passed through a sieve to extract the juice. The full recipe is presented here and I hope you enjoy this classic British version of: Raspberry Sauce.
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This is a classic recipe for a Victorian version of Raspberry Sauce that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 96.—RASPBERRY SAUCE.
This is prepared by placing raspberries and red currants—say four ounces of each—in a sugar-boiler with a wineglassful of water and four ounces of sugar, then proceed as indicated for cherry sauce.
Modern Redaction
Ingredients:
120g raspberries
120g redcurrants (stalks removed)
200ml water
120g sugar
Method:
Combine the fruit, water and sugar in a heavy-based pan. Bring the mixture to a boil and cook for ten minutes, stirring frequently with a wooden spoon.
Take off the heat and rub through a sieve. Turn into a sauceboat and use to pour over puddings.
