Chocolate Raspberry Sauce – How Sweet It Is

Do you love chocolate?  (silly question)  Do you love raspberries?  You will love this sauce!  I have enjoyed loved this sauce on my chocolate ravioli, ice cream, and frozen yogurt.  Enjoy!

Source:  freshpreserving.com

Makes about 6 (8 oz) half pints.  “This incredible sauce has limitless potential! It is decadent, rich and fantastically versatile. Serve over ice cream, cheesecake or fruit. It makes a sure-to-be-appreciated hostess gift.”

You will need:

1/2 cup sifted unsweetened cocoa powder
1 package regular powdered fruit pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.

3.) COMBINE crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.

4.) LADLE hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Chocolate Ravioli filled with Chocolate Cannoli filling:

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Chocolate and Pasta Lovers Unite – Chocolate Ravioli with Cannoli Filling and Chocolate Raspberry Sauce

Chocolate Ravioli with Chocolate Cannoli Filling and Chocolate Raspberry sauce – A Pasta Princess Original – Time for some creative pasta!

I’ve never had chocolate pasta, nor have I made it.  I am a firm believer that one can never have too much chocolate or pasta.  My inspiration came from my recently canned jars of chocolate raspberry sauce.  In thinking about a creative approach for pasta I came up with chocolate ravioli filled with chocolate cannoli filling.  What a great accompaniment to my chocolate raspberry sauce!  I tried the ravioli warm and I tried them cold and I prefer them chilled.  Get creative, get pasta, get chocolate!  ENJOY!

Chocolate Ravioli Ingredients 

2 1/3 cups Flour
1/2 cup Cocoa powder
3 Large eggs
1/3 cup Water

Combine flour and cocoa in mixer.  Make a well in the middle and add eggs.  Slowly stream 1/3 cup water into the mix – while running – until dough comes together. Attach the dough hook and knead until smooth, approximately 6 minutes.  Wrap tightly in plastic wrap, allow to rest at least 10 minutes.

Roll dough through a pasta machine to desired thickness.  Using a ravioli form, lay out a sheet of pasta and fill with chocolate cannoli filling.*  Put the top sheet of pasta on, roll with rolling pin to ensure all air bubbles are released and pop out your ravioli.  Store in fridge if eating the same day, otherwise, put on a cookie sheet and put the ravioli in a freezer.  Once frozen they can be stored in a freezer zip lock bag until ready to be devoured.

To cook the ravioli bring a large pot of water to a boil. Gently add ravioli to boiling water, one at a time, about 6 to a batch. Ravioli has finished cooking when they float to the surface of the water. Use a slotted spoon to remove cooked ravioli from the water, dip in cool water to halt the cooking process.

Serve warm or cold, dusted with powdered sugar or drizzled with sauce.

Chocolate Cannoli Filling*

• 12 oz whole milk Ricotta cheese, strained
• 8 oz Mascarpone cheese
• 1/2 cup powdered sugar
• 3 tablespoons cocoa

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).

 

Coming later … chocolate raspberry sauce.

Grilled Salmon with Savory Raspberry Sauce

Picture yourself cooking fresh grilled salmon, grilling the salmon to perfection, accompanied with luscious ripe red raspberry sauce and as you take your first bite you close your eyes and savour the flavors and think … this is heavenly!

Thanks to Karista at Karitaskitchen.com for the recipe.  She made this with Savory Strawberry Sauce, which I have a feeling would be even better than the red raspberry sauce.  At the time I had fresh raspberries and thought that would be a good substitute … turns out it was – it totally works!  Thanks Karista!

Savory Raspberry Sauce

4 servings

Ingredients

• 1 lb fresh raspberries
• 1 teaspoon grapeseed oil or butter
• ¼ – ½ teaspoon fresh grated ginger
• 1 teaspoon Thai Sweet Red Chili Sauce
• 1 teaspoon Thai Garlic Chili Sauce
• ¼ cup white wine (can substitute with water and a teaspoon of white wine vinegar or lemon)
• 1-2 tablespoons raspberry preserves (or more to taste)
• Salt and pepper to taste

Serve over grilled salmon

Directions

Rinse the raspberries.  Transfer the raspberries to a sauce pan, add the oil or butter and heat on medium heat.

Stir in the fresh grated ginger, Thai Sweet Red Chili Sauce, Thai Garlic Chili Sauce, white wine and preserves.  Bring the sauce to a lively simmer and let the sauce simmer on low for about 5 minutes.

Take it off the heat and let it sit while you grill the fish.  The longer it sits the more the flavors will develop.  It can be served room temp or hot off the stove.

Season with salt and pepper to taste and enjoy!

Slightly adapted from:  karistaskitchen.com

Grilled Pork Chops With Balsamic Raspberry Sauce – Truly Sublime

I was looking for something to cook, and was thinking pork chops.  I stumbled upon this recipe which I changed up a bit.  When I took my first bite … the first word that came to mind was … SUBLIME … truly sublime!

INGREDIENTS:

Chopped fresh rosemary 2 -3 cloves garlic minced 2 Tablespoons Olive Oil 1/4 teaspoon salt 1/4 teaspoon pepper 4 (4 ounce) boneless pork loin chops

1/4 cup seedless raspberry jam 2 tablespoons orange juice 2 tablespoons white wine vinegar 4 sprigs fresh rosemary (optional)

DIRECTIONS:

1.	In a small bowl, combine garlic, rosemary and olive oil. Rub evenly over pork chops.
2.	Let pork chops sit for at least 1 hours.  Fire up the grill and cook 5-6 minutes a side or more depending on thickness.
3.	In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of rosemary.

Source:  Allrecipes