Easy Raspberry Sauce

This tangy and sweet sauce is the perfect dessert topping! It uses only 4 ingredients

In a medium saucepan combine raspberries, sugar, lemon juice and salt.

Simmer the berries for around 12 minutes on low heat until the mixture has slightly thickened and the berries have all broken down.

Balance a fine mesh strainer over a bowl and tip in the raspberries. Use a spatula or spoon to rub the mixture through the strainer.

Take your time doing this to get all the raspberry pulp you can. Scrape the bottom of the sieve to get all the pulp that's accumulating there.

Let the warm sauce come to room temperature before pouring into a sterilized airtight container.

The cooled raspberry sauce will store in the fridge for up to a week. Alternatively, it can be frozen for up to 3 months

See the link for the full recipe!