Rating: 3.17 stars
174 Ratings
  • 5 star values: 28
  • 4 star values: 29
  • 3 star values: 69
  • 2 star values: 40
  • 1 star values: 8

Use this recipe when making our Fig Holiday Roll.

Martha Stewart Living, December/January 1999

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Credit: Beatriz da Costa

Recipe Summary test

Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.

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Cook's Notes

Fresh or frozen raspberries may be used.

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Reviews (1)

174 Ratings
  • 5 star values: 28
  • 4 star values: 29
  • 3 star values: 69
  • 2 star values: 40
  • 1 star values: 8
Rating: Unrated
02/25/2014
Sadly this did not turn out very well. The taste was good, but the texture was gritty. It doesn't seem to make sense to blend it, since the seeds get mashed up, and the remaining mixture is very thick. I had to use a spoon to push it through the sieve, which should have been small enough to contain any "solids", but what was left was a thick gritty sauce.