Easy Raspberry Sauce
User Reviews
4.7
Easy Raspberry Sauce
Description
Easy Raspberry Sauce starts with cooking a mixture of raspberries, granulated sugar, and water until the sugar dissolves and the fruit releases juices. Cornstarch mixed with water is added as a thickener, and the sauce is boiled briefly until it gains body. Removal from heat is followed by stirring in vanilla extract and butter, which add richness and aroma.
After cooling slightly, fresh raspberries are folded in to provide contrasting texture and a fresh raspberry taste. The final sauce is smooth with some seeded fruit pieces, offering a vibrant color and balance of sweetness and tartness from the raspberries.
This sauce works well over cakes, ice creams, pancakes, or other desserts. It can be made ahead and stored in the refrigerator or frozen for extended keeping. Optional straining can produce a smoother consistency if preferred.
Ingredients
- 12 ounces raspberry about 2-2 ½ cups of raspberries, frozen unsweetened, divided
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter salted
Instructions
- In a small saucepan over medium heat, stir together 1 ½ cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. 12 ounces frozen unsweetened raspberries, divided, 3/4 cup granulated sugar , 1/2 cup water
- In a small cup, combine the cornstarch and two tablespoons of water. Mix well. 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. 2 teaspoons cornstarch , 2 tablespoons water
- Remove the pan from the heat. Add the vanilla extract and 1 tablespoon of butter and mix until the butter has completely melted. 1/2 teaspoon vanilla extract, 1 tablespoon salted butter
- Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix. Cool to room temperature, then serve over whatever dessert you’d like!
Notes
- For a smoother sauce, strain the mixture after cooking to remove seeds.
- This sauce stores well in the refrigerator for up to one week and freezes for up to eight weeks.
- Reducing sugar slightly or adding lemon juice can balance sweetness and add acidity if desired.
- The recipe makes approximately 2 ¼ cups of sauce, yielding multiple dessert servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 110g | |
| Calories | 87kcal | 4% |
| Carbohydrates | 19g | 6% |
| Fat | 1g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 11mg | 0% |
| Potassium | 51mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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