Description
Spice up your everyday raspberry sauce with pepper! Pink pepper that is. The fruity undertones of pink peppercorns makes them an ideal match for berries.
Ingredients
Scale
- ½ tsp pink peppercorns
- 2 cups raspberries
- ½ cup sugar
- Pinch of salt
Instructions
- Toast peppercorns: Add peppercorns to a small sauté pan. Warm over medium heat for 3-4 minutes or until slightly fragrant. Transfer to a mortar and pestle or food processor and roughly crush.
- Cook berries: Add raspberries, sugar, salt and pepper to a small saucepan, and warm over medium heat. Stir as sugar dissolves and bring to a gentle boil. Reduce heat to a simmer, and cook 5-7 minutes or until berries are broken down and thickened.
- Blend & serve: Transfer to a blender and puree until smooth. Filter through a sieve to remove excess seeds. Enjoy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Simmer
- Cuisine: New American
Nutrition
- Serving Size: 2 tbsp
- Calories: 65
- Sugar: 14g
- Sodium: 19mg
- Fat: 0g
- Carbohydrates: 16g
- Protein: 0g