Pass the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon. Discard the seeds. Whisk the sugar and salt into the purée; add the lemon juice. Taste and add more sugar or lemon juice if needed and refrigerate the sauce.
Make Ahead Tips
Well-sealed and refrigerated, the sauce will keep for a couple of weeks.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips