This easy-to-make raspberry sauce is so good, you’ll eat it straight!
Make Your Own: It’s Easy
Raspberries have been on sale a lot lately. I’ve been getting them two for one and I take advantage of this.
Of course, most go in the freezer immediately because they will go moldy very quickly, but I wanted to try my hand at making some fresh raspberry sauce. The recipe is very simple and unlike some raspberry sauces (often called “coulis” in Europe), this one required a short cooking time.
Unlike doing a raw version–where you process the raspberries and add confectioner’s sugar–this one required cooking. I think that’s the key to the intense flavor since the liquid reduces somewhat. As I always say, any reduction results in a better and more intense flavor.
About The Seeds…
Raspberry seed are the bane of anyone with dental work and frankly even if you don’t have bridgework, they are annoying.
The only labor-intensive step here is you must strain or sieve the sauce. This is not difficult and you don’t need any special equipment. A simple screen strainer from the dollar store works very well. Of course if you have more sophisticated equipment such as a stand mixer attachment for straining or a Mouli food mill, use those since they’ll make the work even easier. However, you don’t need them. In fact, I have both of those specialty gadgets and I used the good ole dollar store strainer. For one thing, it’s easier to clean!
Use It Fast
Just like fresh raspberries, this won’t last forever once it’s made.
Sure, it’ll last a bit longer in the fridge than the fresh fruit, but it doesn’t have a long shelf life. Fortunately, this makes a rather small batch which can be used within a week. You can also freeze what you don’t use so you can have it on hand if you need it. Of course, I doubt it will last that long–most of mine was used with me eating it straight from the jar with a spoon.
- 2 cups fresh raspberries
- ¼-1/2 cup sugar
- ½ cup water
- Place raspberries in a large saucepan.
- Add the water and sugar (start with the minimum amount); stir.
- Bring to a boil over medium-high heat, then reduce heat to medium-low and cook for 8-10 minutes. The liquid should be syrupy. Remove from heat and cool completely.
- Process the raspberry mixture in a food mill (use the fine plate) or a fine sieve/strainer, pressing out the pulp. Discard the seeds.
- Cover and refrigerate. This will last about 1 week.