Fresh Raspberry Sauce
https://www.allrecipes.com/recipe/241308/fresh-raspberry-sauce/
1 hour
(15 minutes active)
12 servings
Homemade Ingredients & Condiments
46 cal/serving
jdelaney72
Cook's Note:
Depending what you're going to serve the sauce with, you may want to add some water before cooking the berries. If you want something a little thicker, to serve over ice cream for example, then don't add any water. On the other hand, if you want and lighter texture like I did, toss in a few tablespoons of water before heading to the stove. Be careful; we're not boiling and reducing the sauce, so we can't cook out excess liquid.
Depending what you're going to serve the sauce with, you may want to add some water before cooking the berries. If you want something a little thicker, to serve over ice cream for example, then don't add any water. On the other hand, if you want and lighter texture like I did, toss in a few tablespoons of water before heading to the stove. Be careful; we're not boiling and reducing the sauce, so we can't cook out excess liquid.
Ingredients
-
1
1/2 lb (680.4glb -> g) Raspberries -
1/4 cups (≈50gestimated from: Sugars, granulated [cup]) Sugar - 1tbsp (≈14.8gestimated from: Water, tap, municipal [fl oz]) Water optional, see note
- 2tsp (≈10.2gestimated from: Lemon juice, raw [cup]) Lemon Juice
Steps
- 1 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.
- 2 Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.