Raspberry Sauce Recipe
This raspberry sauce recipe is perfect for when raspberries are in season. While you're at it, make some extra and freeze it for later.
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Ingredients
- 2 cups raspberries (see notes)
- ½ cup sugar
- ⅛ teaspoon salt
- ½ cup water
- ½ tablespoon cornstarch
- ⅛ cup water (see notes)
- 1 tablespoon butter (see notes)
- 1 teaspoon lemon juice (see notes)
Instructions
- Put the raspberries, sugar, salt, and ½ cup of water in a saucepan.
- Bring the mixture to a boil and then reduce to a simmer, cooking uncovered to reduce and thicken the mixture.
- Prepare a slurry of the cornstarch and ⅛ cup of water.
- After 15 minutes, add the slurry to the reduced mixture and stir constantly to thicken.
- The sauce is ready when it coats the spoon, and you can run a finger through the center, leaving a clear line.
- Turn the stove off, stir in the butter, cover and cool to room temperature before refrigerating.
Notes
Raspberries - I prefer fresh raspberries, but frozen ones will also work.
Butter - A key ingredient in this recipe, this not only adds a rich flavor and gloss to the sauce but also contributes to its thickness and creaminess as it cools.
Lemon - This adds flavor, helps to thicken the sauce as it releases pectin, and also acts as a natural preservative.
Nutrition
Serving: 1gCalories: 78kcalCarbohydrates: 17gProtein: 0.4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 49mgPotassium: 47mgFiber: 2gSugar: 14gVitamin A: 54IUVitamin C: 8mgCalcium: 9mgIron: 0.2mg
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