How To Make Raspberry Sauce

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.

Recipe From allrecipes.com

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
Calories44.2 calories
Carbohydrate10.8 g
Fat0.3 g
Fiber3.9 g
Protein0.5 g
Sugar6.9 g

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.


RASPBERRY SAUCE



Raspberry Sauce image

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

Recipe From allrecipes.com

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
Calories52.7 calories
Carbohydrate13 g
Fat0.2 g
Fiber2.7 g
Protein0.4 g
Sodium1.1 mg
Sugar8.4 g

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.


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.

Recipe From tasteofhome.com

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
Calories 27 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium0 sodium
Carbohydrate7g carbohydrate (5g sugars
Fiber1g fiber)
Protein0 protein.

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.


HOMEMADE RASPBERRY SAUCE



Homemade Raspberry Sauce image

Use this Raspberry sauce from our Test Kitchen to garnish any number of store-bought or homemade desserts. It's nice to have in the refrigerator for last-minute entertaining.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1 cup.

Number Of Ingredients: 5

2/3 cup sugar
4 teaspoons cornstarch
1/4 cup water
2-1/2 cups fresh or frozen raspberries
2 teaspoons lemon juice
Calories 12 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium0 sodium
Carbohydrate3g carbohydrate (1g sugars
Fiber1g fiber)
Protein0 protein.

Steps:

  • In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain to remove seeds. Stir in lemon juice. Transfer to a small bowl. Store in the refrigerator.


RASPBERRY ICE CREAM SUNDAE SAUCE



Raspberry Ice Cream Sundae Sauce image

You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake- to ice cream, chocolate souffles or swirled into a vanilla souffle right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.

Recipe From food.com

Provided by Bev I Am

Categories     Sauces

Time 35m

Yield 1 cup

Number Of Ingredients: 5

1 pint raspberries (2 cups)
1 1/2 tablespoons sugar
1/4 cup water
1/2 teaspoon lemon juice
1 teaspoon kirsch or 1 teaspoon framboise eau-de-vie (optional)
Calories236
Fat2
SaturatedFat0.1
Sodium4.3
Carbohydrate56.4
Fiber20.3
Sugar32.7
Protein3.8

Steps:

  • Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
  • Heat the sugar and the water to gether until the sugar is dissolved.
  • Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
  • Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.


RASPBERRY COULIS



Raspberry coulis image

Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream

Recipe From bbcgoodfood.com

Provided by Esther Clark

Categories     Condiment

Time 10m

Yield Makes 1 x 500ml jar

Number Of Ingredients: 3

450g raspberries
½ small lemon , juiced
3 tbsp icing sugar
Calories13 calories
Fat0.1 grams fat
Carbohydrate3 grams carbohydrates
Sugar3 grams sugar
Fiber1 grams fiber
Protein0.2 grams protein

Steps:

  • Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
  • Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.


HOMEMADE RASPBERRY SAUCE FOR PANCAKES OR CREPES



Homemade Raspberry Sauce for Pancakes or Crepes image

This delicious homemade and easy raspberry sauce is great to top your favorite pancakes or crepes. Add whipped cream and you have the perfect dessert! I love serving this for brunch too.

Recipe From allrecipes.com

Provided by Johlene

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

Time 20m

Yield 2

Number Of Ingredients: 3

1 cup frozen raspberries
4 teaspoons white sugar, or more to taste
½ teaspoon vanilla extract
Calories164.1 calories
Carbohydrate41.2 g
Fat0.2 g
Fiber5.5 g
Protein0.9 g
Sodium1.3 mg
Sugar35.7 g

Steps:

  • Combine raspberries, sugar, and vanilla extract in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.




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  2. In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
  3. Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
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  1. In a small saucepan, add the raspberries, the remaining water, and the sugar. Place on the stovetop over medium-low heat, stir to combine. Crush the raspberries with the back of a spoon until broken up. When the mixture comes to a simmer, add the cornstarch mixture. Simmer for 3 minutes, stirring constantly.
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  1. Combine fresh or thawed raspberries, sugar, water, and lemon juice in a saucepan on high heat and bring to a boil.
  2. Combine fresh or thawed raspberries, sugar, water, and lemon juice in a saucepan on high heat and bring to a boil.
  3. Once the mixture begins to boil, lower the heat and allow raspberries to cook and soften, stirring occasionally for about 8-10 minutes.
  4. (If you would like to keep the raspberry seeds in your sauce, skip this part and move on to the next step.) Remove sauce from heat and press through a fine mesh strainer, discard the seeds. Return to stove.
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  2. After the berries have broken down and formed a thick sauce remove from the heat and run through a strainer to remove any seeds.
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  1. Combine raspberries (and any juice from thawing), sugar, and orange juice in a saucepan over medium heat; cook and stir until raspberries break down, the sugar dissolves, and sauce is syrupy, about 5 minutes.
  2. Combine raspberries (and any juice from thawing), sugar, and orange juice in a saucepan over medium heat; cook and stir until raspberries break down, the sugar dissolves, and sauce is syrupy, about 5 minutes.
  3. Transfer mixture to a blender and blitz until smooth, then stir and press through a fine mesh sieve over a bowl, using the back of a spoon to extract all the liquid. Remove any seeds that remain.
  4. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
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