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How to Make Raspberry Puree

Three Methods:

Making puree (a thick sauce produced by mashing and straining fruits or vegetables) out of raspberries is a simple process that doesn’t require extensive culinary skill and can be put to a variety of uses. Because of their soft texture, raspberries can easily be made into a puree by simply heating or blending them, then straining out the seeds. Serve it on a dessert as a quick and zesty topping, use it to flavor cakes, sauces and other confections or even sweeten it and try it as homemade baby food!

Ingredients

  • 2 cups fresh or frozen raspberries
  • 1/4 cup white granulated sugar
  • 1-2 teaspoons lemon juice

Steps

Making Raspberry Puree on the Stove

  1. Combine the ingredients in a saucepan.Place the raspberries, sugar and lemon juice in a large saucepan. You may use fresh raspberries if they’re in season, or frozen raspberries, which are available year round and are picked and frozen at the peak of freshness. Stick with the minimum amount of sugar and lemon juice that the recipe recommends for now. More can be added to taste later if the puree turns out too tart or sweet.
    • If you are using frozen raspberries, allow them to thaw enough to separate from one another or defrost them in the microwave before heating to make puree.
  2. Cook over medium heat.Turn on the stove to low-medium or medium heat and begin heating the raspberry mixture. The sugar will begin to melt and combine with the liquid from the raspberries and lemon juice, stewing the fruit. Cook for around 10 minutes or until the raspberries begin to break down and integrate with the liquid, stirring frequently.
    • Cooking on too high a heat might cause the mixture to scorch.
    • Sugar in particular has a very low burning point. Make sure there is another liquid in the pan to dissolve the sugar so that it doesn’t burn as it melts.
  3. Pour the mixture through a strainer to extract the seeds.Position a fine mesh strainer over a large bowl and pour the raspberry mixture over the top. The liquid will run through the strainer while the larger solids will be trapped. Use the back of a spoon to force the remaining fruit through the strainer until only the seeds are left. This method will result in a thick puree that contains some small chunks of the stewed raspberries.
  4. Refrigerate the puree.Chill the finished puree until it has had time to set up. The puree will thicken on its own as it sits. Take the puree out once it is ready to be used or served. You can also serve it warm as a topping for cakes, custards and ice cream, though it will be slightly thinner than puree that has been refrigerated.
    • Raspberry puree will stay good in the refrigerator for a week or longer.
    • You also have the option of freezing the puree until you need it.

Making Fresh Raspberry Puree Using a Food Processor

  1. Blend raspberries, sugar and lemon juice together.Combine the 2 cups fresh or frozen raspberries, 1/4 cup sugar and 1-2 teaspoons of lemon juice in a blender or food processor. Blend until the mixture is smooth. The puree will still be somewhat thin at this point with minimal clumps or pieces of raspberry.
    • Be careful not to blend to the point that the seeds become ground up and pass through the strainer.
    • Blending results in a puree with a much smoother consistency, making it ideal for for use in sauces, smoothies, etc.
  2. Strain the mixture through a sieve or chinois.Pour the blended raspberries, sugar and lemon juice through a mesh sieve or conical chinois strainer. Because of how smooth the mixture will be after it comes out of the food processor, you’ll need to use a strainer with very fine grating in order to filter out the seeds.
    • Chinois are most commonly used by chefs to strain purees.
  3. Freeze or refrigerate until needed.Put the puree in the refrigerator to allow it to cool and thicken until you plan to use it. Purees also freeze well, and will retain their freshness far longer than the whole fruit.
    • Make raspberry puree far in advance or in bulk and freeze it to have it on hand for use in other recipes.

Altering the Standard Recipe

  1. Change the proportions of ingredients.Sample the puree as it's simmering or after it has been blended to ensure that the balance of sweet and tart flavors is just right. Recipes are important guidelines for making sure a dish comes out correctly, but the best cooking is always done to taste and can be altered based on personal preference. Add more sugar to give the puree a more dessert-like quality, or increase the lemon juice to bring out the natural acidic notes of the raspberries when the puree is used in other recipes.
    • Simmering the puree as opposed to blending it can give you more control over the flavor, as the heat will cook out the natural tartness of the raspberries, and sweetness and tartness can then be modified using sugar and lemon juice.
    • Always taste purees and sauces as they're being prepared.
  2. Make a sweeter puree.Up the amount of sugar in the recipe, or supplement with confectioners sugar or honey for a sweeter variety of puree. Not everybody likes sour things, and the tart flavors of the raspberries and lemon juice can dominate when not counterbalanced by sweeteners. Sweetening the puree will make it more palatable when it is being served on its own as a topping or on the side as part of a dessert plate.
    • Confectioners sugar blends and dissolves better than regular granulated sugar because of how finely it is ground.
  3. Thicken it up.If you want your puree nice and thick, use 2/3 tablespoons of cornstarch along with 1/4 cup of water to bulk up the consistency. Cornstarch will do little to affect the flavor of the puree, but will thicken it nicely to allow it to stand up better to cooking, microwaving and thawing after it's been frozen. Thickened raspberry purees can even be used as fillings for cupcakes and pastries, which require that the texture be more substantial.
    • Stir in the cornstarch a little at a time until the desired thickness is reached. Adding too much at once may cause the puree to congeal.
    • Keep in mind that the puree will thicken on its own somewhat as it cools.
  4. Substitute another liquid.Use orange juice, water or even honey in place of lemon juice to cut down on the tartness of the recipe. Raspberries are a naturally sour fruit, and too much acid can overpower the flavors of the puree. Try mixing the lemon juice with water first, and if that's still too tart, gradually add more water or replace the lemon juice altogether.
    • Don't use more liquid than the recipe calls for. If you're cutting the lemon juice with water, make sure the proportions together still add up to roughly 1-2 teaspoons.
    • It is not strictly necessary to use lemon juice in the recipe at all. The acid in the lemon brightens the tartness of the raspberries and also helps preserve the freshness of the fruit, but all that is needed is enough liquid to break down the raspberries as they cook or blend.

Community Q&A

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  • Question
    If a recipe calls for 1 cup of raspberries, what is the equivalent if you want to use a puree instead?
    wikiHow Contributor
    Community Answer
    The equivalent would probably be about a half a cup because whole raspberries fill the cup more then puree would.
    Thanks!
  • Question
    What is the shelf life of this puree if it's refrigerated?
    Top Answerer
    It can last about 2-3 weeks.
    Thanks!
  • Question
    Can I do the same with strawberry?
    Top Answerer
    Sure. Feel free to follow the same recipe, but replace the raspberries with strawberries.
    Thanks!
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Quick Summary

If you want to make raspberry puree on the stove, combine your raspberries, sugar, and lemon juice in a large saucepan. Place the mixture on the stove on medium heat for about 10 minutes. Stirring frequently. Once the raspberries are completely broken down, pour the mixture through a sieve or a strainer to remove the seeds. Serve the puree warm or chill it if you prefer a thicker puree. Raspberry puree will stay good for at least a week in the refrigerator.

Did this summary help you?
  • Make sure the strainer you're using has a fine enough mesh to trap the seeds. Raspberry seeds are very small and hard and can ruin the smoothness of the puree.
  • Try raspberry puree on ice cream, drizzled over pound cake, blended into smoothies or folded into whipped cream.





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Date: 04.12.2018, 14:36 / Views: 43462