Easy Raspberry Sauce Recipe
Introduction
This easy raspberry sauce is a vibrant and versatile topping perfect for cheesecakes, ice cream, and other desserts. Made with just a few simple ingredients, it comes together quickly and delivers a fresh, fruity flavor that brightens any dish.
Ingredients
- 12 oz raspberries (fresh or frozen; about 3⅓ cups)
- 4 to 6 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lemon juice (or more)
Instructions
- Step 1: Add the raspberries, sugar, and lemon juice to a saucepan. Heat the mixture over medium heat, mashing the raspberries as it warms to break them down. Bring to a boil, then immediately turn off the heat.
- Step 2: Strain the sauce through a fine mesh sieve to remove the seeds. Press firmly with the back of a spoon to extract all the pulp, which helps thicken the sauce. If desired, thin the sauce by stirring in a teaspoon of water at a time. Remember, the sauce will thicken as it cools.
- Step 3: Serve the sauce over cheesecake, cakes, ice cream, or your favorite dessert. Enjoy the fresh raspberry flavor!
Tips & Variations
- Adjust the sugar and lemon juice to balance sweetness and tartness according to your taste.
- If you prefer a chunkier sauce, skip straining or only strain half the mixture.
- For a deeper flavor, simmer the sauce a few minutes longer before straining.
- Try swapping fresh raspberries for frozen in off-season months; no need to thaw before cooking.
Storage
Store raspberry sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave before serving. You can also freeze the sauce in a sealed container for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for this sauce?
Yes! Frozen raspberries work perfectly and don’t need to be thawed before cooking. Just increase the cooking time slightly to break them down.
How can I make the sauce thicker?
Pressing the sauce firmly through the sieve extracts the pulp, which thickens it naturally. You can also simmer the sauce a little longer before straining to reduce excess liquid.
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Easy Raspberry Sauce Recipe
- Total Time: 15 minutes
- Yield: About 1 cup of raspberry sauce 1x
Description
This easy raspberry sauce is a simple, delicious topping made from fresh or frozen raspberries, perfect for enhancing desserts like cheesecake, cakes, and ice cream. It features a balance of sweetness and tartness with a bright lemon juice kick, cooked on the stovetop and strained for a smooth, seedless finish.
Ingredients
Raspberry Sauce Ingredients
- 12 oz raspberries (fresh or frozen; about 3⅓ cups)
- 4 to 6 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lemon juice (or more to taste)
Instructions
- Heat: Add the raspberries, sugar, and lemon juice to a saucepan over medium heat. Bring the mixture to a boil while mashing the raspberries gently with a spoon or potato masher to break them down and release their juices. Once boiling, remove the saucepan from the heat and taste. Adjust the sweetness or tartness by adding more sugar or lemon juice as needed.
- Strain the seeds: Pour the raspberry mixture through a fine mesh sieve set over a bowl. Use the back of a spoon or spatula to press firmly on the solids, extracting as much pulp and juice as possible while leaving the seeds behind. This pulp is what thickens the sauce.
- Adjust consistency (optional): If the sauce is too thick, thin it slightly by stirring in water one teaspoon at a time. Remember, the sauce will thicken further as it cools, so achieve the desired consistency accordingly.
- Serve: Transfer the sauce to a serving dish or container. Drizzle it over cheesecake, cakes, ice cream, or any dessert you prefer for a fresh, fruity finish. Enjoy immediately or refrigerate until ready to use.
Notes
- The sauce thickens as it cools, so avoid thinning excessively during preparation.
- Adjust sugar according to the sweetness of your raspberries and personal preference.
- Fresh or frozen raspberries work equally well; if using frozen, thaw partially before cooking.
- Store the sauce in an airtight container in the refrigerator for up to one week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: raspberry sauce, easy raspberry sauce, fruit sauce, dessert topping, fresh raspberry sauce, stovetop sauce
