This weekend, I made raspberry sauce to drizzle over my daily morning bagel. The original recipe calls for 3 cups of sugar, but with only 2 1/3 cups of sugar remaining in storage, I crossed my fingers while making the sauce and tasted the result: sweet with a subtle tartness, just the way I like it. I wanted a slightly runny sauce, so I used only 3 cups of berries and reduced the liquid for 20 minutes after the mix came to a boil.
For the bagel: I split a honey-wheat bagel in half. I spread Philadelphia Whipped cream cheese on the bagel, and with a butter knife, I layered a small amount of raspberry sauce over the cream cheese. I popped the bagel in the microwave for 30 seconds and enjoyed the warm bagel with a glass of orange juice.
For the remaining sauce: after it cooled for about an hour, I poured the berry sauce into a washed and dried Atlas mason jar and stored it in the fridge. |
