RASPBERRY SAUCE RECIPES
RASPBERRY SAUCE RECIPE | ALLRECIPES
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 Sauces Dessert Sauce Recipes
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2 cups
Number Of Ingredients 5
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, CarbohydrateContent 13 g, FatContent 0.2 g, FiberContent 2.7 g, ProteinContent 0.4 g, SodiumContent 1.1 mg, SugarContent 8.4 g
FRESH RASPBERRY SAUCE RECIPE | ALLRECIPES
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 Sauces Dessert Sauce Recipes
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 3 cups
Number Of Ingredients 4
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, CarbohydrateContent 10.8 g, FatContent 0.3 g, FiberContent 3.9 g, ProteinContent 0.5 g, SugarContent 6.9 g
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- 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.
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FROZEN RASPBERRY SAUCE RECIPES
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