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This easy-to-make raspberry sauce (raspberry coulis) is so good, you’ll eat it straight from the jar! The recipe yields one cup (8 oz).
- 2 cups fresh raspberries
- 1/4 cup sugar (or up to 1/2 cup if more sweetness is needed)
- 1/2 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.
Serving: 2tbsp | Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 45mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 7.8mg | Calcium: 8mg | Iron: 0.2mg