Fresh Raspberry Sauce Recipes

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FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

Use this sauce to make our Raspberry Surf cooler. The sauce can also be served over ice cream and with other desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 2

2/3 cup sugar
1 pint raspberries

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.

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.

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

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

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     dessert

Time 15m

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

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.

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

Great over ice-cream or fresh tropical fruit. You can add some cream as well. This recipe also works with other berries or a combination of berries.

Provided by Soluna

Categories     Sauces

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 4

2 lbs raspberries
1 tablespoon cornstarch
2 teaspoons orange juice or 2 teaspoons lemon juice
3 tablespoons sugar

Steps:

  • Puree berries.
  • Press through a sieve into a 3 cup measuring glass.
  • In an bowl, mix cornstarch with a little juice and set aside.
  • Pour the rest of the juice into a heavy saucepan.
  • Add sugar and orange or lemon juice.
  • Heat slowly to dissolve sugar, stirring.
  • Bring to just before it boils and remove.
  • Add cornstarch mixture.
  • Reduce heat, simmer, stirring for 1-2 minutes until it thickens.
  • Cool to room temperature.
  • Spoon over your favourite dessert.

Nutrition Facts : Calories 261.4, Fat 2.4, SaturatedFat 0.1, Sodium 4, Carbohydrate 61.8, Fiber 23.6, Sugar 31.5, Protein 4.4

RASPBERRY SAUCE



Raspberry Sauce image

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

Provided by MizzNezz

Categories     Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 4

2 pints raspberries
1/2 cup water
3/4 cup sugar
2 tablespoons cornstarch

Steps:

  • Crush the raspberries with water in a saucepan.
  • Add sugar and cornstarch.
  • Bring to a boil, stirring constantly.
  • Reduce heat and simmer 2 minutes.
  • Push through a foodmill or strainer.

Nutrition Facts : Calories 161, Fat 0.7, Sodium 2.1, Carbohydrate 39.9, Fiber 6.8, Sugar 29.6, Protein 1.2

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Top Asked Questions

How do you make raspberry sauce?
This raspberry sauce recipe is easy to make and uses Driscoll's fresh raspberries for a special touch. It's the perfect topping for cheesecakes, cake fillings, or pouring over ice cream! PLACE raspberries into a blender or food processor. BLEND until smooth. PRESS puree through a mesh sieve and DISCARD seeds. POUR puree into a measuring cup.
What is the best way to cook raspberries?
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,...
How to make raspberries and corn starch sauce?
Directions. 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.
How do you make raspberry puree at home?
PLACE raspberries into a blender or food processor. BLEND until smooth. PRESS puree through a mesh sieve and DISCARD seeds. POUR puree into a measuring cup. ADD water, if necessary, to make 1 cup. SET ASIDE raspberry puree. PLACE 3 tablespoons sugar into a small saucepan. ADD 1 ½ teaspoons cornstarch and WHISK to combine.

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