Easy Raspberry Sauce Recipes

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RASPBERRY SAUCE



Raspberry Sauce image

I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.

Provided by The_Tattooed_Chef

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 pint fresh raspberries
¼ cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

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.

Nutrition Facts : Calories 52.7 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 8.4 g

EASY RASPBERRY SAUCE



Easy Raspberry Sauce image

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 cups.

Number Of Ingredients 4

2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 12

Number Of Ingredients 4

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

Steps:

  • Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

Provided by Ina Garten

Categories     condiment

Time 30m

Yield 2 cups

Number Of Ingredients 4

1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

Steps:

  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

RASPBERRY SAUCE



Raspberry Sauce image

Provided by Ina Garten

Categories     dessert

Time 3h14m

Yield 2 cups

Number Of Ingredients 5

1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

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



Raspberry Sauce image

Making your own raspberry sauce from scratch takes just ten minutes and makes for the perfect topping to everything from ice cream and cheesecakes to pancakes and waffles!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 16

Number Of Ingredients 4

3 tablespoons sugar
2 teaspoons cornstarch
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed, undrained

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.

Nutrition Facts : Calories 30, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg, Sugar 6 g, TransFat 0 g

RASPBERRY SAUCE



Raspberry Sauce image

Serve this raspberry sauce with Red Currant and Lemon Tartlets.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes 1/2 cup

Number Of Ingredients 5

1 pint raspberries
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
Pinch of salt
1 teaspoon cornstarch

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.

EASY RASPBERRY SAUCE



Easy Raspberry Sauce image

Make and share this Easy Raspberry Sauce recipe from Food.com.

Provided by Miss Erin C.

Categories     Sauces

Time 15m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 3

1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon lemon juice
1 tablespoon orange liqueur (optional)

Steps:

  • Put raspberries in a food processor and puree.
  • Strain to remove seeds (if you are feeling ambitious).
  • Add lemon juice and orange liquer if desired.
  • Pour over pound cake or ice cream or whatever you can think of, chocolate cake comes to mind.

Nutrition Facts : Calories 37, Fat 0.1, Sodium 0.4, Carbohydrate 9.4, Fiber 1.6, Sugar 7.8, Protein 0.3

RASPBERRY SAUCE



Raspberry Sauce image

Categories     Sauce     Food Processor     Fruit     Dessert     No-Cook     Quick & Easy     Raspberry     Summer     Healthy     Parade

Yield Makes 1 cup to serve 8

Number Of Ingredients 4

2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners' sugar
3 tablespoons fresh lemon juice

Steps:

  • Puree all the ingredients in a food processor; strain the sauce to remove the seeds. Store the sauce in the refrigerator in a covered container.

SUPER EASY RASPBERRY SAUCE (MADE FROM JAM)



Super Easy Raspberry Sauce (Made from Jam) image

I made this sauce to drizzle over cake at a baby shower this past weekend. There were so many compliments, I was embarrassed to tell them how easy it was to prepare! ;) I used the leftover sauce to drizzle over homemade banana muffins...

Provided by sassykat1213

Categories     Sauces

Time 12m

Yield 2 10 " round layer cakes (at least!), 24 serving(s)

Number Of Ingredients 2

1 (18 ounce) jar seedless red raspberry jam
1/4 cup water

Steps:

  • Pour jam and water into medium-sized saucepan over low-medium heat.
  • Stir continuously until jam melts into smooth sauce.
  • (You could use more or less water, depending upon your preference for thick or thin sauce).
  • We drizzled the sauce over white chocolate cake--delicious!

RASPBERRY SAUCE



Raspberry Sauce image

Provided by Mark Bittman

Categories     sauces and gravies

Time 5m

Yield About 1 cup

Number Of Ingredients 2

1 cup raspberry jam
2 tablespoons fresh lemon juice

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.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 0 grams, Carbohydrate 111 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 78 grams

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