When you tame the slight acidity of raspberries with the natural sweetness of beets, you come up with a flavor profile like none other. In addition to serving this sauce with Chocolate-Beet Cake (page 29), you could use it as the start of a trifle. Try one with crumbled Chocolate Meringues (page 209) and fresh berries and unsweetened whipped cream, maybe with a layer of Strawberry Sorbet (page 236). You could also serve this sauce with yogurt and granola.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
Put the raspberries in a food processor and process to a very smooth puree. Strain and measure out 1 cup (discard the solids).
Step 2
Put the raspberry puree, beet puree, and vanilla pod and seeds in a small saucepan and bring to a boil over medium heat.
Step 3
Mix the sugar and pectin together and stir into the puree. Bring back to a boil. Strain, cover with plastic, and chill for at least 2 hours before serving, or for up to 2 days.
