Raspberry Sauce Recipe
Raspberry sauce is one of the easiest and tastiest sauces that you can make.
It is a perfect sweet sauce that you can use with almost any dish (where sauce is required). It is super easy to make. All the ingredients are readily available.
You can also preserve this sauce for future use. You can use it in warm or cold temperatures, I personally prefer to use it in cold condition, for this I freeze the sauce in a air tight container.
I feel the taste becomes awesome when we freeze this.
So let’s start preparing this special sauce.
Oh! I forgot to mention, “Raspberry Sauce is very popular and there are many ways to create it based on your ingredients, so I would list the 2 most popular ways in which you can make it. “
Let’s look at the first recipe to make our favorite raspberry sauce.
Prep time: 10 min
Cook time: 20 min
● 12 ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups)
● 3/4 cup granulated sugar
● 1/2 cup water
● 1/2 teaspoon vanilla extract
● 2 teaspoons corn-starch
● 2 tablespoons water
● 1 tablespoon butter
Now, let’s see the steps to make this awesome sauce.
In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Now heat the mixture till it starts boiling. Reduce heat and add the vanilla.
In a small cup, mix the cornstarch and two tablespoons of water.
Now let’s pour this in the boiling raspberry mixture. Stir and boil over medium-low heat for 5 minutes. Check to see if the mixture has thickened a bit.
Remove the pan from the heat. Add 1 tablespoon of butter and mix until the butter has completely melted.
Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix. Serve over whatever dessert you’d like!
Refrigerate the leftovers.
● 200 grams raspberries (2 cups)
● 3 tablespoons sugar – evaporated cane juice
● 2 tablespoons water
● 1 tablespoon lemon juice
Microwave the raspberries, sugar and water till the raspberries start to melt and the liquid starts boiling. When I did it my frozen raspberries took about 5 minutes in my microwave, but fresh raspberries will take less time. So it depends on your microwave.
In this step we shall stir in the lemon juice and then dump the raspberries into a blender (you can also use a food processor). Give the coulis a couple short pulses to puree the fruit, but be careful not to overdo it as the seeds will break up small enough to pass through the sieve which will result in a gritty raspberry sauce.
Pass the pureed raspberries through a fine-mesh sieve using a silicon spatula and collect the coulis in a bowl below.
Some tips to make this raspberry sauce more awesome
● So as to get the best tasting raspberry sauce, you have to begin with the freshest raspberries. Pick berries that are stout looking and firm; they ought to likewise be brilliant red-pink shading and drained of any wounding. Make a point to inspect the base of the organic product holder for any rotten or soft ones.
● While putting away new berries in the cooler, the compartment they came in is the ideal vessel as there are gaps to energize air flow. Before putting in the cooler however, include a bit of paper towel to the base to assimilate any dampness and keep the raspberries from developing fold.
● Rather than the crisper cabinet, store the berries in a piece of the fridge where you can see them; this will remind you to eat them and maintain a strategic distance from any negative impacts of the stickiness from the vegetable/natural product cabinet.
● New raspberries will last 2 to 3 days put away in the fridge. You can likewise freeze raspberries to utilize later on. Put dry berries in a solitary layer on a bit of wax paper and spot in the cooler. When solidified, partition into zip-top cooler sacks.
● Store the sauce in a container or hermetically sealed holder in the fridge for as long as seven days, or you can save the sauce in the cooler for a couple of months.
● You can utilize 1 tablespoon of corn-starch with 3 tablespoons of water in the event that you might want a more slender sauce. You can likewise forget about the corn-starch all together in the event that you need.
● The pleasantness of this sauce relies totally upon the pleasantness of your berries and your own taste, so don’t hesitate to change the fixings just as you would prefer.
What I think about this recipe
This is my favourite sauce recipe. You can also try this. This is very simple to make. You can use this sauce in desserts also. Hope you will also like this.
● Very easy to make.
● We can use this in desserts.
● High blood sugar patients should avoid this.
- 12 ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups)
- 3/4 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
- 1 tablespoon butter
- 2 teaspoons corn-starch
- In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Now heat the mixture till it starts boiling. Reduce heat and add the vanilla.
- In a small cup, mix the cornstarch and two tablespoons of water.
- Now let’s pour this in the boiling raspberry mixture. Stir and boil over medium-low heat for 5 minutes. Check to see if the mixture has thickened a bit.
- Remove the pan from the heat. Add 1 tablespoon of butter and mix until the butter has completely melted.
- Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix. Serve over whatever dessert you’d like!Refrigerate the leftovers.
I hope you loved this sauce. Please share your feedback in the comments below.