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.
The Recipe
Raspberry Sauce
Ingredients
- 2 cups fresh raspberries
- 1/4 cup sugar (or up to 1/2 cup if more sweetness is needed)
- 1/2 cup water
Instructions
- 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.
baltisraul says
October 31, 2018 at 3:50 pmTry this variation. Make the raspberry sauce as instructed. Add to your favorite Bar-B-Que sauce (commercial brand or homemade) about 3 to 1 ratio of BBQ sauce to raspberry sauce. Great for pork or chicken. I have made this BBQ sauce with homemade blueberry sauce and blackberry sauce and now I will try with the red raspberry sauce.
If using a commercial brand I suggest Kraft Original BBQ sauce. It is very neutral and will accept all kinds of additions easily.
Judith Hanneman says
October 31, 2018 at 3:55 pmOMG–that sounds delicious!!! Thank you!!
baltisraul says
October 31, 2018 at 4:45 pmYou will repeat OMG often once you taste the results. I really hope you like it!
Judith Hanneman says
October 31, 2018 at 5:59 pmAgain, thank you. I do a lot of BBQing and I will make sure readers see your comment and try this too.
baltisraul says
November 13, 2018 at 4:35 pmJudith, I made the raspberry sauce yesterday and will serve at Thanksgiving with Parker House rolls. I’m also making 2 kinds of dressing one Yankee and one cornbread as we have Mason-Dixon Line issues. I’m trying your raspberry sauce in the cornbread style recipe in lieu of adding sugar. Have you ever tried this? The sauce is just so good I can’t imagine I’ts a very big leap of faith with this variation!
Judith Hanneman says
November 13, 2018 at 5:26 pmI’ve never tried that but it sounds very interesting. It makes cornbread kind of “desserty.” Let me know how that comes out. Basically, I eat that raspberry sauce alone with just a spoon. LOL.
baltisraul says
November 13, 2018 at 7:02 pmLOL… Here in the deep South you always hear that true Southern cornbread never includes sugar. Well after 53 years down South I have found that at least 90% of Southern cornbread made has sugar added. With sugar added it is referred to as cornbread cake. Nothing could be farther from the truth! I will give you the feedback from the crowd! Many folks put apples and raisins in their dressing, why not raspberry sauce?
As you can see your recipe has inspired me to try a few new things. I may not be done yet ha ha ha
Judith Hanneman says
November 13, 2018 at 7:28 pmI love it!!! To me a recipe is always a blank canvas to make your own “painting.” I LOVE southern food but the only claim I have as far as anything south is south Brooklyn NY!!!!
baltisraul says
November 15, 2018 at 4:42 pmIf you were to visit our beautiful region, it would not take long for somebody to say to you,”Ya’ll ain’t from round heh is ya?” But it would said with love! ha ha
Judith Hanneman says
November 15, 2018 at 5:41 pmJust as long as they don’t say, “Bless your heart,” I’m good!!!
Diego Lopes says
November 14, 2018 at 1:13 pmI remember having had a cheesecake with this sauce on top and it was delicious. Can’t wait to try making it at home!