Dietitian's tip: Sweet spices and a splash of balsamic vinegar add depth to this vividly colored sauce of pureed fresh raspberries. Stir it into yogurt or spoon it over fresh fruit.
- 3 cups fresh raspberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon ground cinnamon
- Generous pinch of ground nutmeg
In a blender or food processor, combine all the ingredients and puree until smooth.
Pass the puree through a fine-mesh sieve placed over a bowl, pressing firmly on the solids with a rubber spatula or the back of a wooden spoon to extract all the juice. Scrape the inside of the sieve periodically to dislodge any seeds that may be plugging the holes. Keep pushing the pulp firmly through the sieve until all that is left is a small number of seeds.
Cover the puree and refrigerate until ready to use. Makes about 1 cup.