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).
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.
RASPBERRY SAUCE
I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
Provided by The_Tattooed_Chef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
- Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 8.4 g
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
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 JAM/SAUCE
My own recipe, this is a delicious, all natural raspberry sauce that brings out the true flavor of the berries, and is great as a topping for anything from meats to ice cream.
Provided by Desertomaniac
Categories Sauces
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Take the raspberries and put them in a pan on medium heat.
- Mash them up with the back of a spatula.
- Add in the remaining ingredients, except for the sugar, flour, and lemon juice one at a time, mixing thoroughly with each addition.
- Keep mixing to make sure the raspberries don't boil.
- Add your sugar and lemon juice to taste, and keep mixing. If you have sour raspberries add in more sugar, and vice versa.
- Once everything is thoroughly combined, sift your flour in about a teaspoon at a time until you get your desired consistency. The flour will clump if you don't sift it, and it thickens the mixture relatively fast, so make sure not to add too much.
- Once everything is combined, pour it through a sieve if you got any clumps of flour, and serve while it's still hot. I recommend to serve it immediately with lamb chops, beef, or any desert, but you can store it in the fridge for a few days and reheat when needed.
Nutrition Facts : Calories 21.4, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.3, Sodium 3.3, Carbohydrate 4.1, Fiber 0.6, Sugar 1.9, Protein 0.4
SUPER EASY RASPBERRY SAUCE (MADE FROM JAM)
I made this sauce to drizzle over cake at a baby shower this past weekend. There were so many compliments, I was embarrassed to tell them how easy it was to prepare! ;) I used the leftover sauce to drizzle over homemade banana muffins...
Provided by sassykat1213
Categories Sauces
Time 12m
Yield 2 10 " round layer cakes (at least!), 24 serving(s)
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).
- We drizzled the sauce over white chocolate cake--delicious!
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.
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