Raspberry Sauce Recipe Easy

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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



Easy Raspberry Sauce image

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

1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon lemon juice
1 tablespoon orange liqueur (optional)

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



Easy Raspberry Sauce image

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.

2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch

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



Fresh Raspberry Sauce image

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

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

RASPBERRY SAUCE

Provided by Food Network

Categories     dessert

Yield 2 cups

Number Of Ingredients 3



Raspberry Sauce image

Steps:

  • Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.

2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice

RASPBERRY SAUCE

Provided by Ina Garten

Categories     dessert

Time 3h14m

Yield 2 cups

Number Of Ingredients 5



Raspberry Sauce image

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.

1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

RASPBERRY SAUCE

Categories     Sauce     Food Processor     Fruit     Dessert     No-Cook     Quick & Easy     Raspberry     Summer     Healthy     Parade

Yield Makes 1 cup to serve 8

Number Of Ingredients 4



Raspberry Sauce image

Steps:

  • Puree all the ingredients in a food processor; strain the sauce to remove the seeds. Store the sauce in the refrigerator in a covered container.

2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners' sugar
3 tablespoons fresh lemon juice

RASPBERRY SAUCE

Serve this raspberry sauce with Red Currant and Lemon Tartlets.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes 1/2 cup

Number Of Ingredients 5



Raspberry Sauce image

Steps:

  • Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.

1 pint raspberries
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
Pinch of salt
1 teaspoon cornstarch

EASY CRAN-RASPBERRY SAUCE

This simple but elegant twist on cranberry sauce comes from Stephanie Jaworski by way of her website, joyofbaking.com. I came across this when searching for a good cranberry sauce that didn't include orange juice as a primary ingredient. I have a medical condition that requires me to severely limit my intake of citrus, which means that the usual cranberry sauce recipes just don't work for me. This yummy alternative can be used many ways, but is especially wonderful over ice cream. Cooking time is approximate.

Provided by Lynne M

Categories     Sauces

Time 10m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 4



Easy Cran-Raspberry Sauce image

Steps:

  • In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
  • Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
  • Cover and store in the refrigerator. This will last up to a week.
  • Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.

Nutrition Facts : Calories 166.6, Fat 0.7, Sodium 1.9, Carbohydrate 41.8, Fiber 8.2, Sugar 31, Protein 1.3

3 cups unsweetened raspberries (fresh or frozen)
2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar (or more to taste)
1 lemon, zest of (orange works well, too)

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