Raspberry Sauce Recipes

EASY RASPBERRY SAUCE

Steps:

• In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

RASPBERRY SAUCE

Steps:

• Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio.

FRESH RASPBERRY SAUCE

Steps:

• Combine the sugar and raspberries in a small saucepan, and place over medium heat. Cook, stirring occasionally, until the raspberries break down and liquefy, about 10 minutes. Remove from heat, and pass through a fine sieve to remove seeds (if sieve is not fine, you may need to repeat this). Let stand until cool. Refrigerate in an airtight container until ready to use.

RASPBERRY SAUCE

Steps:

• In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries with syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 1 minute.
• Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.

RASPBERRY SAUCE

Steps:

• Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

RASPBERRY SAUCE

Steps:

• Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.

RASPBERRY SAUCE

Steps:

• Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.

BLACKBERRY-RASPBERRY SAUCE

Steps:

• In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped.
• Cool sauce.
• Sauce may be made 2 days ahead and chilled, covered.
• Makes 2 cups.

RASPBERRY SAUCE

Steps:

• In a medium size saucepan, add raspberries and sugar and bring to a boil mixing well until sugar is dissolved.
• Strain through a very fine sieve or a cheesecloth.
• Return puree' to saucepan.
• Add lemon juice and Brandy and stir well.
• In a cup, mix together tapioca starch and water until smooth.
• Bring raspberry puree' back to boil and add tapioca starch mixture slowly using a whisk to mix well until sauce thickens to your desired consistency.
• You may use this sauce hot or let it cool.

RASPBERRY SAUCE

Steps:

• Press the raspberries through a sieve, and mix the puree with the sugar and Grand Marnier until the sugar is dissolved. Taste for sweetness and adjust. Chill until ready to use.