April Fool's Day recipe: Raspberry Ketchup
Serve in a squeeze bottle for fun with French Fry Cookies.
Servings: 1 cup (250 mL)
Ingredients:
Pineapple Fish Sticks, Apple Coleslaw and French Fry Cookies with Raspberry Ketchup
Photography by Edward Pond
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 11 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 3% |
-
2 cups (500 mL) fresh or thawed raspberries
2 tbsp (25 mL) granulated sugar
1 tsp (5 mL) lemon juice
1 tsp (5 mL) cornstarch
Preparation:
In blender, purée 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
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