Elegant 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

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

RASPBERRY SAUCE



Raspberry Sauce image

Provided by Ina Garten

Categories     dessert

Time 3h12m

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.

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.

ELEGANT RASPBERRY PORT DUCK BREASTS



Elegant Raspberry Port Duck Breasts image

This is a very nice recipe for an elegant dinner party. You may also half the recipe for a romantic dinner for two. Cooking the duck breast with these directions is fail proof and comes out perfect each time. The sauce is a very nice compliment to the duck. I have used regular duck breasts or a smoked duck breasts. Each has turned out nicely. I like to serve this dish with wild rice. It is the perfect compliment to the dish.

Provided by Expat in Holland

Categories     Duck Breasts

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 shallot, minced
1/4 cup port wine
1/4 cup white wine
3 tablespoons seedless raspberry preserves
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
3/4 cup raspberries
2 (3/4 lb) duck breasts
1 teaspoon olive oil

Steps:

  • In a sauce pan, melt butter.
  • Add shallot and cook until soften and golden.
  • Add port wine and white wine and bring to boil. Reduce down to about 3 tbsp, cooking around 8-10minutes.
  • Reduce heat to low. Add preserves, vinegar, mustard and 1/2 cup raspberries. W isk well, combining mixture and breaking up raspberries.
  • Add butter, salt and pepper, and w isk to combine. Keep warm.
  • Score Duck breasts in diagonals on fat side.
  • In heavy, large skillet over high heat, add oil.
  • Place duck breasts, fat side down, and cook over high heat for 10 minutes (careful it will splatter).
  • Turn duck breast over and cook for 2 minutes.
  • Remove skillet from stove and place in a preheated 450 degree oven. Roast duck for 5-6 minutes.
  • Remove skillet from oven and remove duck breast to cutting board.
  • Let duck rest for 5 minutes. Thinly slice duck on the diagonal.
  • Plate duck slices in a fan shape on each plate. Drizzle sauce around duck slices. And garnish with reserved raspberries.

Nutrition Facts : Calories 499.8, Fat 25.6, SaturatedFat 8.8, Cholesterol 246.5, Sodium 233.4, Carbohydrate 16.6, Fiber 1.8, Sugar 9.7, Protein 42.4

RASPBERRY SAUCE



Raspberry sauce image

Provided by Moira Hodgson

Categories     easy, quick, dessert

Time 5m

Number Of Ingredients 3

1 quart fresh raspberries (or two 12-ounce packages of frozen raspberries)
1/4 to 1/3 cup sugar
3 tablespoons Grand Marnier

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.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 1 gram, Fiber 10 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 21 grams

RED RASPBERRY SAUCE



Red Raspberry Sauce image

This simple, three-ingredient sauce is very versatile. Right now I am enjoying it with freshly baked angel food cake, but I would love to try it with grilled peaches, and also with something chocolatey! I also think it would be nice with chicken or maybe a wheel of warm brie. It is a chunky sauce, with the texture determined by how much you crush the berries when you mix it. I more or less mashed mine, but I think leaving at least some of the berries whole would make a more elegant sauce. Add in a bit of your favorite liqueor or extract to vary the possibilities even more (I tried it with some Triple Sec - very good!). This recipe originates from The Complete Cooking Light Cookbook, and it makes approximately 1 1/2 cups.

Provided by Vino Girl

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 3

2 1/2 cups fresh raspberries
1 tablespoon lemon juice
1/2 cup seedless raspberry jam

Steps:

  • Melt jam in a small saucepan over low heat (I did this in the microwave instead- put the jam in a small glass bowl and heat using medium power for 1-2 minutes).
  • Stir in lemon juice.
  • Remove from heat and place the jam mixture in a small glass bowl.
  • Stir in raspberries.
  • Serve warm or at room temperature.

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