Raspberry Sauce Quick and Easy

This raspberry sauce recipe makes a smooth, richly flavoured sauce, perfect for enhancing a variety of desserts. Made from thawed frozen raspberries, sugar, a hint of lemon juice, and water, it balances sweetness with a slight tang.

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 97kcal

Author Fay Khoury

INGREDIENTS

250 g (2 cups) raspberries frozen
⅓ cup (⅓ cup) sugar
1 tablespoon (1 tablespoon) water
1 teaspoon (1 teaspoon) lemon juice

INSTRUCTIONS

Combine Ingredients: In a medium saucepan, combine the thawed raspberries, sugar, water, and lemon juice. Place the saucepan over medium heat.
Crush Raspberries: Stir the mixture well to combine all the ingredients. Using a fork or a potato masher, crush the raspberries as much as possible. This will help release their juices and flavor.
Boil and Simmer: Continue to stir the mixture constantly until it comes to a boil. Once boiling, reduce the heat to a low simmer.
Simmer to Thicken: Let the mixture simmer for approximately 5 minutes. This simmering process will help the sauce thicken to the desired consistency.
Strain the Sauce: After simmering, strain the raspberry mixture through a mesh strainer into a heatproof bowl. This step will remove the seeds and any larger raspberry pieces, leaving you with a smooth sauce.
Cool and Store: Allow the strained sauce to cool to room temperature. Once cooled, pour the sauce into your choice of a glass jar.
Refrigeration: The raspberry sauce can be stored in the refrigerator for up to one week.

NOTES

Use Ripe Berries: For the best flavor, ensure the raspberries, whether fresh or frozen, are ripe and flavorful.

Adjust Sugar to Taste: Feel free to modify the amount of sugar depending on how sweet or tart you prefer your sauce.

Strain for Smoothness: Don't skip straining the sauce to remove seeds; this ensures a smooth texture.

Versatile Use: Remember, this sauce isn't just for desserts; try it in salad dressings, as a glaze for meats, or in cocktails.

Freeze for Longer Storage: If you make a large batch, you can freeze the sauce for up to 3 months.

NUTRITION