April Fool's Day recipe: Raspberry Ketchup
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Pineapple Fish Sticks, Apple Coleslaw and French Fry Cookies with Raspberry Ketchup
Photography by Edward Pond
This recipe makes 1 cup servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 108 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 19 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 211 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 5 |
| vit C | 52 |
| folate | 13 |
Serve in a squeeze bottle for fun with French Fry Cookies.
Ingredients
- 2 cups fresh raspberries or thawed frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
Preparation
In blender, pur?raspberries, sugar, 2 tbsp (25 mL) water and lemon juice. Press through fine sieve into small saucepan to remove seeds. Bring to boil over medium heat; reduce heat and simmer, stirring occasionally, for 5 minutes.
Stir cornstarch with 1 tbsp (15 mL) water; whisk into sauce and boil, stirring constantly, until glossy and thickened, about 2 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week; whisk before using.)
Stir cornstarch with 1 tbsp (15 mL) water; whisk into sauce and boil, stirring constantly, until glossy and thickened, about 2 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week; whisk before using.)
Source : Canadian Living Magazine: April 2007
- Keywords : Dessert; Kid-Friendly; Spring; Raspberries; Sugar; Boil;
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