Raspberry Sauce
Servings :
In this post: Everything you need for Raspberry Sauce
I highly recommend pairing this tangy raspberry sauce with the rich flourless chocolate cake (see separate recipe). However, it pairs equally well with cheesecake, scones, muffins, yogurt, oatmeal, pancakes and so much more! This sauce is lovely to drizzle over your cake warm, but it does need to cool to thicken. It can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 6 months. Serve the raspberry sauce either at room temperature or reheated in a saucepan (or in the microwave).
I like the smooth, bright color and texture of a seedless raspberry sauce. If you prefer a thicker sauce (and don’t mind the texture of the seeds), feel free to skip straining the sauce (Step 6). Great substitutes for the raspberries include equal amounts of blueberries, blackberries, or strawberries. If substituting with strawberries, cut the strawberries into thick slices and cook the sauce for 20 minutes. You can adjust the sweetness of the sauce by increasing (or decreasing) the amount of granulated sugar. Experiment with your personal preference and add this versatile sauce to your baking repertoire!
I like the smooth, bright color and texture of a seedless raspberry sauce. If you prefer a thicker sauce (and don’t mind the texture of the seeds), feel free to skip straining the sauce (Step 6). Great substitutes for the raspberries include equal amounts of blueberries, blackberries, or strawberries. If substituting with strawberries, cut the strawberries into thick slices and cook the sauce for 20 minutes. You can adjust the sweetness of the sauce by increasing (or decreasing) the amount of granulated sugar. Experiment with your personal preference and add this versatile sauce to your baking repertoire!
Servings: 1 cup
Ingredients:
- 1 tbsp water
- 2 tsps cornstarch
- 3 cups frozen raspberries
- 1/4 cup granulated sugar
- 1 tsp fresh lemon juice
- 1/2 tsp pure vanilla extract
Instructions:
- In a small bowl whisk together the water and cornstarch (creating a slurry).
- In a saucepan set over medium heat, combine the cornstarch slurry, raspberries, granulated sugar, and lemon juice.
- Use a rubber spatula to stir the mixture, lightly mashing the raspberries as they heat up.
- Allow mixture to come to a boil for 3 minutes, stirring occasionally.
- Remove the pan from the heat and stir in the vanilla extract.
- While the sauce is still warm pour mixture into a fine mesh strainer set over a heat proof bowl. Use the spatula to press down on the cooked raspberries, releasing any liquid into the bowl beneath. After a few minutes of pressing and straining, all that should remain in the strainer are the raspberry seeds. Discard the seeds.
- Allow the raspberry sauce to cool completely before storing in an airtight container in the refrigerator until ready to serve.
- Enjoy!
Paula
Crumble Crate is the culmination of years of experimenting with cooking and baking in my home kitchen. Since I was a small child, I found a simple pleasure in creating fresh delicious treats and sharing them with my family and friends. As life became more complicated, the basic task of baking in my kitchen became an even more critical and comforting sanctuary.I want to share this joy of baking with you so that you too can experience the bliss you feel when you create and share fresh baked goodies with your loved ones. My goal is for us to explore baking together and take the stress out of the process so that you can decompress and learn to find refuge in your kitchen. I can’t wait to begin this baking journey with each of you!
