Elegantraspberrysauce Recipes

FRESH RASPBERRY SAUCE

Fresh Raspberry Sauce image

Provided by Ina Garten

Categories dessert

Time 15m

Yield 2 cups

Number Of Ingredients 4

Ingredients

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

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

Ingredients

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

RASPBERRY SAUCE

Raspberry Sauce image

Provided by Ina Garten

Categories dessert

Time 3h14m

Yield 2 cups

Number Of Ingredients 5

Ingredients

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

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

Ingredients

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.

ELEGANT RASPBERRY DESSERT

Elegant Raspberry Dessert image

If the eye-catching appearance of this dessert doesn't impress guests, the wonderful flavor will! The homemade pastry cream is rich and smooth.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

PASTRY CREAM:
1/4 cup sugar
4 teaspoons cornstarch
Dash salt
3/4 cup 2% milk
1 large egg yolk, lightly beaten
1/2 teaspoon vanilla extract
CRUST:
1 sheet frozen puff pastry, thawed
1 large egg
1 tablespoon water
TOPPING:
1-1/2 cups fresh raspberries or other berries
2 tablespoons seedless raspberry jam, warmed

Steps:

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in vanilla. Pour into a small bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled. , On a large parchment paper-lined baking sheet, unfold puff pastry sheet and form a 10-in. square (lightly use a rolling pin if necessary). With a large sharp knife or pastry wheel, cut a strip of dough 2-in. wide, leaving a 10x8-in. rectangle. From the 2-in. strip, cut two 10x1/2-in. strips and two 7x1/2-in. strips. Discard trimmings., Prick the 10x8-in. rectangle (pastry base) with a fork. Brush with water 1/2 in. around edges. Place the 10x1/2-in. and 7x1/2-in. strips along edge of base to form the sides; press lightly., In a small bowl, beat egg and water; brush over top of pastry. Bake at 400° for 15-20 minutes or until golden brown and puffed. Cool on a wire rack. , To serve, place tart on a serving plate. Spread with pastry cream. Top with raspberries; brush with jam.

Nutrition Facts :

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