Red Raspberry Sauce Recipes

RASPBERRY SAUCE

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

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.

RED RASPBERRY SAUCE

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.

FRESH RASPBERRY SAUCE

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.

FRESH RASPBERRY SAUCE

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

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.

RED RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, lemon juice, and salt in a small, nonreactive saucepan over low heat. Cook until berries release their juice and just start to break down, about 5 minutes. Use a rubber spatula to press berries through a fine sieve; discard solids. Let cool, and refrigerate until ready to use.

RASPBERRY SAUCE

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.

RASPBERRY SAUCE

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.

HOMEMADE RASPBERRY SAUCE

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 RED WINE SAUCE

Steps:

• Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in wine. Heat to boiling; boil 4 to 6 minutes, stirring occasionally, until mixture begins to thicken.
• Stir in raspberries. Heat to boiling; boil 3 to 4 minutes or until mixture thickens.
• Strain sauce; cool. Store covered in refrigerator up to 2 weeks.

RASPBERRY SAUCE

Steps:

• In medium saucepan over moderate heat, stir together raspberries, powdered sugar, and lemon juice. Heat, stirring often, until raspberries begin to release juice. Raise heat to moderately high and simmer, stirring occasionally, until slightly thickened, about 1 minute. Strain through fine-mesh sieve, pressing on solids to extract all liquid. (Sauce can be made ahead and refrigerated, covered, up to 1 week.)

RED RASPBERRY PIE WITH VANILLA CUSTARD SAUCE

Steps:

• For crust, blend flour, sugar, cinnamon and salt in food processor.
• Add shortening and butter and cut in, using pastry blender or turning food processor on and off until mixture resembles coarse meal.
• Blend in enough ice water to form moist clumps.
• Gather dough in a ball.
• Divide in half.
• Flatten each piece into a disk.
• Wrap in plastic wrap; chill for an hour before rolling out.
• For filling, mix all ingredients very well.
• Roll out bottom crust and fit into a 9-inch pie pan.
• Place raspberry filling on top (it seems like a lot, but play with it and pile those berries in there).
• Cover with top crust.
• Cut small slash in top to vent steam.
• Place pie on cookie sheet.
• Bake at 350 degrees until top is golden brown and juices bubble, about 1 hour.
• For sauce, in top of a double boiler, slightly beat egg.
• Mix in sugar and flour, then gradually stir in milk.
• Cook over simmering water until mixture is slightly thickened, about 10 to 15 minutes.
• Cool to room temperature, then add vanilla and salt.
• Refrigerate.
• This makes 2 1/2 cups of sauce.
• Serve sauce with pie.