FRESH RASPBERRY SAUCE
Steps:
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
RASPBERRY SAUCE (MADE FROM JAM) RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 2
Steps:
- Pour jam and water into medium-sized saucepan over low-medium heat. Stir continuously until jam melts into smooth sauce. (You could use more or less water, depending upon your preference for thick or thin sauce).
FRESH RASPBERRY SAUCE
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 Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
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, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
RASPBERRY SAUCE
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
RASPBERRY SAUCE
Provided by Mark Bittman
Categories sauces and gravies
Time 5m
Yield About 1 cup
Number Of Ingredients 2
Steps:
- Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 0 grams, Carbohydrate 111 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 78 grams
EASY RASPBERRY SAUCE
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
EASY RASPBERRY SAUCE
Make and share this Easy Raspberry Sauce recipe from Food.com.
Provided by Miss Erin C.
Categories Sauces
Time 15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- Put raspberries in a food processor and puree.
- Strain to remove seeds (if you are feeling ambitious).
- Add lemon juice and orange liquer if desired.
- Pour over pound cake or ice cream or whatever you can think of, chocolate cake comes to mind.
Nutrition Facts : Calories 37, Fat 0.1, Sodium 0.4, Carbohydrate 9.4, Fiber 1.6, Sugar 7.8, Protein 0.3
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EASY RASPBERRY SAUCE - BELLY FULL
From bellyfull.net
Ratings 2Calories 53 per servingCategory Condiment
- Combine raspberries (and any juice from thawing), sugar, and orange juice in a saucepan over medium heat; cook and stir until raspberries break down, the sugar dissolves, and sauce is syrupy, about 5 minutes.
- Transfer mixture to a blender and blitz until smooth, then stir and press through a fine mesh sieve over a bowl, using the back of a spoon to extract all the liquid. Remove any seeds that remain.
- Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
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