Raspberry Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
8 servings (¼ cup each -- recipe makes 2 cups)
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Calories
85 kcal
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Course
Condiments
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Cuisine
American
Raspberry Sauce
Description
The preparation starts by combining raspberries, water, sugar, lemon juice, cornstarch, and a pinch of salt in a saucepan over medium-low heat. As the mixture warms, the berries release their juices and the ingredients meld. Increasing the heat gently brings the sauce to a simmer, at which point it thickens enough to coat the back of a spoon, indicating readiness.
Butter can be stirred in at the end for a smooth texture and a subtle richness, but this is optional. For a seedless version, the sauce should be strained right after cooking through a fine mesh sieve to remove raspberry seeds, ensuring a smoother finish suitable for desserts like ice cream, pancakes, or cheesecake.
After cooling to room temperature, storing the sauce in an airtight container in the refrigerator preserves freshness for up to a week.
Ingredients
- 12 oz raspberry fresh or frozen (about 2 ½ cups
- ½ cup granulated sugar
- ¼ cup water
- 1 Tablespoon lemon juice
- 2 teaspoons cornstarch
- ⅛ teaspoon salt
- 1 Tablespoon butter softened (salted or unsalted is fine) (optional)
Instructions
- Combine raspberries water, sugar, lemon juice, cornstarch, and salt in a medium-sized saucepan over medium-low heat.
- Cook, stirring frequently, until berries release their juices and mixture becomes very liquidy.
- Increase heat to medium and stir constantly, bring to a simmer.
- Simmer, stirring constantly for about 1 minute, until berries are broken down, deeper in color, and the mixture is slightly thickened (it should coat the back of a spoon).
- Remove from heat and immediately stir in butter.
- If you want a seedless sauce, pour immediately through a fine-mesh strainer and discard seeds.
- Allow to cool to room temperature, then pour into a container, cover, and refrigerate until ready to use.
Notes
- Store the raspberry sauce in an airtight container refrigerated for up to one week.
- Strain through a fine mesh sieve immediately after cooking to create a smooth, seedless texture.
- Adding butter at the end enhances richness but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (¼ cup each -- recipe makes 2 cups)
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 1serving (¼ cup) | |
| Calories | 85kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 49mg | 2% |
| Potassium | 67mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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