In cooking, a reduction is the process of thickening and intensifying the flavor of a liquid mixture. I began experimenting with reductions to avoid using food colours and flavour products naturally. 

When you mash fresh fruit, the consistency is lumpy and liquid like. It's difficult to remove the seeds and or pulp. If you blend the fruit it tends to lighten the colour and froth up the mixture. This is why I began experimenting with fruit reductions.

I experimented with both store bought and fruit I had prepared and frozen myself. Once fruit is frozen, ice follicles form. When the fruit is heated within a saucepan the ice follicles melt and add moisture helping to prevent the fruit from catching.

I used the same logic applied to making jam for my recipe below... When you heat fruit a reaction takes place and the fruit becomes syrup like. The addition of lemon juice, lowers the pH level and allows the fruit to bond , react with the pectin and thicken. You will also notice the colour also intensifies... Its truly beautiful, similar to making jam without the added sugar. I have used this recipe with frozen blueberries, strawberries, blackberries and raspberries. Simply substitute the berries you want to use.. Once you have made the reduction you can strain the seeds and pith should you wish to. Best to sift whilst it's hot as it will thicken more as it cools (if you sift the seeds be sure to wash the sieve immediately).

Frozen fruit reductions are a brilliant way to infuse colour and flavour naturally into your cooking. I hope you enjoy experimenting...

Please Note; this reduction is tart and rather sharp. It works well with butter creams and fillings for bliss balls or energy balls. As its competeing with more dominant flvours and ingredients. I would not pour it over a Pavlova for example. I would make a coulis instead.

Ingredients

150g frozen raspberries (or berries of your choice)

½ tsp freshly squeezed lemon juice (avoid pith and pips)

Will yield approximately 90g of raspberry puree (prior to straining)

Method

1. Place frozen raspberries into a small pan on a medium heat. The fruit will start to release juices. Stir the mixture with a wooden spoon to avoid it catching. If it starts to catch reduce the heat. 

2. Freshly squeeze ½ a tsp of lemon juice and add to the raspberries, continue to stir the mixture (use good quality lemons as old lemons will taint the flavour). 

3. As the raspberries thaw, they will release water which will help change the consistency. When the juices are released, use a wooden spoon to tenderise and squash the fruit against the side of the pan.

4. Once the liquid starts to bubble, you will notice the consistency will have changed completely. The raspberries will become a very dark deep red and the reduction will have thickened significantly. 

5. Simmer for a minute, continue stirring. When you are happy with the consistency, remove the mixture from the saucepan and set aside to cool down.

6. Place small spoons on grease proof paper and flash freeze for 1.5 hrs or make a day in advance. Then click here for the Lamington Bliss Ball recipe.