Really Easy And Good Freezer Raspberry Sauce Recipes

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

Ingredients

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

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

Ingredients

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.

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

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

Ingredients

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

FREEZER RASPBERRY SAUCE

Freezer Raspberry Sauce image

This is a great topping for ice cream, and-since it's thicker than sweetened berries-it's nice over sponge cake or shortcake, too. My family especially enjoys spreading with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore! -Katie Koziolek, Hartland, Minnesota

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 4 pints.

Number Of Ingredients 5

Ingredients

10 cups fresh raspberries, divided
3 cups sugar
1 cup light corn syrup
1 package (3 ounces) liquid fruit pectin
2 tablespoons lemon juice

Steps:

Rinse four 1-pint plastic containers and lids with boiling water. Dry thoroughly. Thoroughly crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups; transfer to a large bowl. Stir in sugar and corn syrup; let stand 10 minutes, stirring occasionally., In a small bowl, mix liquid pectin and lemon juice. Add to raspberry mixture; stir constantly for 3 minutes to evenly distribute pectin. Stir in remaining whole raspberries., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until partially set. Refrigerate up to 3 weeks or freeze up to 12 months., Thaw frozen sauce in refrigerator before using.

Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.

FRESH RASPBERRY SAUCE

Fresh Raspberry Sauce image

Provided by Ina Garten

Categories condiment

Time 30m

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

Categories Sauce Dessert No-Cook Raspberry Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 cup

Number Of Ingredients 3

Ingredients

1 12-ounce package frozen unsweetened raspberries, thawed, juices saved
3 tablespoons sugar
1 teaspoon fresh lemon juice

Steps:

Combine raspberries with juices, sugar and lemon juice in processor; blend until smooth. Pour into strainer set over bowl. Press on solids to extract as much juice as possible; discard solids in strainer. (Can be made 1 day ahead. Cover; chill.)

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

Ingredients

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

REALLY EASY AND GOOD FREEZER RASPBERRY SAUCE

Really Easy and Good Freezer Raspberry Sauce image

Perfect to have handy in your freezer for thousands of uses, like sponge cake, shortcake, pancakes, waffles or even ice cream. While raspberries are in season, take advantage of making this and freezing. There is no cooking at all with this recipe, and can also be stored up to 3 weeks in the refrigerator. If you plan on doubling the recipe, prepare in two separate bowls. Make sure to purchase liquid pectin only for this. If freezing, thaw and stir before using.

Provided by Kittencalrecipezazz

Categories Raspberries

Time P1D

Yield 4 pints

Number Of Ingredients 6

Ingredients

3 1/2 cups fresh raspberries (mash as for jam)
3 cups sugar
1 cup light corn syrup
1 (3 ounce) package liquid fruit pectin
2 tablespoons fresh lemon juice
3 1/2 cups whole fresh raspberries

Steps:

Combine 3-1/2 cups MASHED berries, sugar and corn syrup; stir until well mixed.
Let stand at room temperature for 10 minutes.
In a small bowl, combine liquid pectin and lemon juice; stir into the fruit mixture and stir for 3 minutes (making sure that the pectin is mixed in completely).
Add in remaining WHOLE berries, stirring carefully not to break too much, but make certain that the berries are coated with the berry/pectin mixture.
Ladle into 1-pint freezer containers; seal and let stand room temperature for 24 hours, or until partially set.
**NOTE** you can also store in the refrigerator for up to 2 weeks (after the 24 hours of counter time).

Nutrition Facts : Calories 937.9, Fat 1.6, Sodium 55.1, Carbohydrate 242.2, Fiber 14.5, Sugar 182.4, Protein 2.6

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