Easy Raspberry Sauce Recipe - Sally's Baking Addiction (2024)

FAQs

What is raspberry sauce made of? ›

Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached.

Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out. Feel free to serve warm over warm desserts, but it should be cooled to really thicken up.

This glaze is naturally colored and flavored using raspberries. Fresh or frozen will both work great! Just mash the raspberries and push them through a sieve to remove the seeds to get a very concentrated raspberry juice. Mix the raspberry juice with some freshly squeezed lemon juice and powdered sugar.

2 – Blueberries

The blueberries are a solid substitute for raspberries. They have a milder, sweeter taste with a touch of tartness. We find that swapping them in a 1:1 ratio works perfectly in most recipes.

Melba is a sauce made of pureed raspberries and is often used in desserts. According to Snopes, Melba sauce is named after Dame Nellie Melba, an Australian opera singer in the early 20th century.

You can also thicken it with a slurry of cornstarch. Cornstarch needs to be mixed with water, stirred into the sauce and then brought to a boil, and it will thicken more as it cools, so you need to add it a bit at a time and stop before the sauce is as thick as you want it to be at room temperature.

How do you make a sauce thicker? The easiest way to thicken a sauce is by reducing the amount of liquid. This can be done by simmering your sauce or bringing it to a full boil—do this uncovered, so the steam can escape.

Instead, make a mixture with equal parts cornflour and cold water and whisk this into your sauce. Make sure you heat the sauce once you've added the cornflour up to boiling or almost boiling because the starch in cornflour is activated by heat and this will ensure it thickens properly.

Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour raspberry mixture into a clean jar with a lid; add vinegar, oil, honey, and salt. Cover the jar with a lid and shake until dressing is mixed well.

What is the difference between raspberry coulis and purée? ›

What's the Difference Between Coulis and Purée? Both sauces are blended smooth, but a coulis is technically strained to remove any seeds and fibers. You can purée the fruit raw to retain its brightness and freshness or cook it slightly for a deeper, more complex flavor.

Freeze any raspberries you haven't used up after three days to extend their shelf life. Raspberries can be stored in the freezer for up to 12-18 months, which means you can keep them on hand all year long! Frozen raspberries are perfect for making a delicious smoothie, topping cereal or granola, baking pies and more.

I love unexpected herbs in sweet treats, and rosemary is a particular favorite for tart fruits like raspberries and rhubarb. But if it's not for you or not readily at hand (fresh is best), don't hesitate to play with other flavors, such as mint (as below), basil, or cinnamon, clove, and nutmeg.

Raspberry: Pairs well with other berries, almond, apricot, chocolate, cinnamon, citrus, ginger, hazelnut, mint, nectarine, peach, plum, rhubarb, thyme, and vanilla. You will find many raspberry co*cktails with brandy, Champagne, orange liqueurs, rum (especially the dark type), tequila, and sweeter red wines.

You don't need too much, just enough to gently toss the fruit with—think vinegar on a salad. Drizzle honey to taste to balance out any tartness and acidity. Sprinkle in chopped mint for added freshness, and let the berries hang out for a few hours or overnight for extra oomph.

Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove from heat, stir in raspberries, and mash with a potato masher or fork. Let steep for at least 1 hour.

(I just use a fork to mix—very easy.) Combine cornstarch mixture, raspberries (no need to thaw if using frozen), granulated sugar, and lemon juice in a medium saucepan set over medium heat. Using a silicone spatula, stir the mixture, mashing the raspberries as they begin to thaw and soften.

A single raspberry is made of many little fruits, or drupelets, clustered together to form a raspberry. The average raspberry has about 100 drupelets, each with its own seed. There are over 200 varieties of raspberries. Raspberries contain 6 grams of fiber per cup, or 21% of your daily value.