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
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
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.
WARM RASPBERRY SAUCE
If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any other sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, lemon juice, and 2 tablespoons water in a small pan over medium-low heat. Cook until berries release some juice but remain whole, about 5 minutes. Cool slightly.
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.
WARM RASPBERRY RED WINE SAUCE FOR FISH, CHICKEN, OR PORK
This sauce is a great addition to the wonderful smoked flavors of cedar planked salmon. It is a spiced up version of a recipe I found on the Web. The original version was sour and bitter so I added a bit of sweetening and heat to perk it up and bring out its fruity goodness! It is also good with white fish and chicken. I might even try it on pork if I was so inclined.
Provided by Palmen
Categories Low Protein
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine wine and raspberries in a large sauce pan and stir often, crushing berries as the liquid heats up.
- Bring to a boil for 3 or so minutes.
- Lower liquid to a simmer and reduce, stirring often, until the sauce is thick and syrupy.
- Stir in sugar to taste. It should taste tart, not sour and not sweet like jelly.
- Stir in chipotle powder to taste.
- Set aside to cool.
- Drizzle sauce over grilled cedar planked salmon or atop other fish, chicken or pork.
- Enjoy!
Nutrition Facts : Calories 107.2, Fat 0.3, Sodium 6.9, Carbohydrate 10.4, Fiber 2.2, Sugar 4.5, Protein 0.5
HOMEMADE RASPBERRY SAUCE
Use this Raspberry sauce from our Test Kitchen to garnish any number of store-bought or homemade desserts. It's nice to have in the refrigerator for last-minute entertaining.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain to remove seeds. Stir in lemon juice. Transfer to a small bowl. Store in the refrigerator.
Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
HOT RASPBERRY SOUFFLé
Steps:
- Preheat oven to 375°F. Butter eight 3/4-cup soufflé dishes. Coat with sugar; tap out excess. Puree raspberries with 3 tablespoons sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD: Can be made 2 hours ahead; cover and let stand at room temperature.
- Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divide soufflé mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve soufflés, passing chocolate sauce and ice cream separately.
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
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.
CHOCOLATE DECADENCE WITH WARM RASPBERRY SAUCE
Calling all chocoholics--this is your dessert! Add raspberry sauce and you're in heaven! This is definitely not for the calorie counters, but everyone needs an indulgence now and then! Originally from a local restaurant in Houston called Ouisie's Table--everything I've ever ordered there has been WONDERFUL. To keep the whipped cream stabilized, I always add about 1/2 t. unflavored gelatin to the cream before I whip it. Prep time does not include "setting up" time.
Provided by Leslie in Texas
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Line a springform pan with parchment or wax paper and brush with melted butter.
- Wrap bottom and sides of pan in aluminum foil to prevent leaks.
- Place springform pan in a larger pan.
- In a medium saucepan over high heat, bring water and 2/3 cup sugar to a boil; remove from heat.
- Add chocolate and butter; stir to melt (consistency should be smooth; add a little melted butter if necessary).
- Set aside and allow to cool.
- With electric mixer, whip eggs and remaining 1/3 cup sugar at high speed until light and fluffy, about 3 minutes.
- Gently fold chocolate mixture into eggs.
- Spoon batter into prepared pan.
- Pour very hot water into larger pan to come halfway up side of springform pan.
- Bake for 40 minutes or until the top feels firm; set aside and cool 4 to 6 hours.
- To unmold cake, gently heat bottom of springform pan over a small flame or stove top.
- Cut around the edges; remove sides of pan.
- Invert onto a serving plate.
- Gently remove pan bottom and parchment.
- With electric mixer, whip cream and 2 tablespoons sugar to a thick, frosting-like consistency; spread or pipe on cake.
- For the warm raspberry sauce, combine the berries, 1/2 cup sugar and water to a boil.
- Turn down temperature; cook 20 minutes over very low heat.
- Purée in blender and strain mixture through a fine sieve to remove seeds, if desired.
- To serve, cut cake into slices and place a slice on a dessert plate.
- Drizzle top and plates with the warm sauce.
Nutrition Facts : Calories 857.9, Fat 69.9, SaturatedFat 42.3, Cholesterol 275.6, Sodium 282.5, Carbohydrate 65.9, Fiber 13.3, Sugar 44.9, Protein 12.9
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.
WARM RASPBERRY SYRUP
Steps:
- Heat all the ingredients in a small saucepan over medium heat, and let simmer for 5 minutes. Let cool slightly, and then serve warm.
WARM RASPBERRY GRATIN
Steps:
- Preheat oven to 350 degrees. Butter an eight-inch gratin dish with one-half tablespoon of the butter. Spread the raspberries in the dish.
- Beat the egg yolks with the sugar until creamy and thick. Beat in the remaining butter, then beat in the orange juice and flour and stir in the cream.
- Beat the egg whites with a pinch of salt until stiff but not dry. Fold into the egg yolk mixture and spread over the raspberrries. Place in the oven and bake about 30 minutes, until browned.
- Remove from the oven and allow to cool about 15 minutes. Dust with confectioners' sugar, then serve.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 128 milligrams, Sugar 32 grams, TransFat 0 grams
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