Raspberry Sauce
This raspberry sauce has a delightfully tart flavor with just the right amount of sweetness. It is thick and spreadable and makes a fantastic dessert topping or cake filling.
Servings: 2 cups
Ingredients
- 2 packages 10 oz. each frozen raspberries
- ⅓ cup water
- 1 tablespoon lemon juice freshly squeezed
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
Instructions
- Combine the frozen raspberries, water, lemon juice and sugar in a saucepan set over medium heat. Bring to a low boil and cook while stirring occasionally and mashing the berries with a spoon or spatula, about 10 minutes.
- In a small dish, stir the cornstarch and cold water together. Temper the slurry with 2-3 tablespoons of the hot berry mixture and slowly stir into the saucepan of berries. Continue to cook and stir for about 3 minutes until the sauce thickens.
- Transfer the sauce to a dish or pitcher and serve either warm or at cold. The sauce will thicken as it cools.
- Serve as a topping for ice cream, cheesecake, breakfast yogurt, and waffles. It also makes a great cake filling as long as you pipe a dam around the perimeter of the cake.
Notes
- This sauce uses only a small amount of granulated sugar, which adds sweetness to the berries while allowing their natural flavor to shine.
- Reheat the sauce in a saucepan set over medium heat, stirring often, or in the microwave for 15-second bursts, stirring often.
- To make this recipe with fresh raspberries, substitute the frozen raspberries with 5 cups of fresh raspberries.
- For a smooth, seedless sauce, transfer the sauce into a fine mesh strainer set over a bowl and use the back of a spoon or a silicone spatula to force the berries through the strainer to remove the seeds. Discard the seeds.
Nutrition
Serving: 2tablespoons | Calories: 31kcal | Carbohydrates: 8g | Sodium: 1mg | Sugar: 6g
