Best 13 Cooked Raspberry Sauce Recipes

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Finding the perfect recipe for a cooked raspberry sauce can be a daunting task. With countless variations and techniques available, it can be difficult to determine which one will provide the best results. Whether you're looking for a classic, time-honored recipe or a unique, modern take on this classic sauce, it's essential to consider factors such as the desired consistency, sweetness level, and the use of additional ingredients like spices or liqueurs. With careful consideration and a bit of experimentation, you can create a cooked raspberry sauce that will perfectly complement your culinary creations.

Let's cook with our recipes!

EASY RASPBERRY SAUCE



Easy Raspberry Sauce image

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 cups.

Number Of Ingredients 4

2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch

Steps:

  • In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 12

Number Of Ingredients 4

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

Steps:

  • 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. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g

RASPBERRY SAUCE



Raspberry Sauce image

Provided by Ina Garten

Categories     dessert

Time 3h14m

Yield 2 cups

Number Of Ingredients 5

1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

Steps:

  • Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

RASPBERRY SAUCE



Raspberry Sauce image

Serve this raspberry sauce with Red Currant and Lemon Tartlets.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes 1/2 cup

Number Of Ingredients 5

1 pint raspberries
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
Pinch of salt
1 teaspoon cornstarch

Steps:

  • Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.

RASPBERRY SAUCE



Raspberry Sauce image

I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.

Provided by The_Tattooed_Chef

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 pint fresh raspberries
¼ cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

Steps:

  • 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. The sauce will thicken further as it cools.
  • Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

Nutrition Facts : Calories 52.7 calories, Carbohydrate 13 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 8.4 g

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

Provided by Ina Garten

Categories     dessert

Time 15m

Yield 2 cups

Number Of Ingredients 4

1 (6-ounce) package fresh raspberries
1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree (see Cook's Note)
1 tablespoon framboise liqueur

Steps:

  • Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

RASPBERRY SAUCE



Raspberry Sauce image

A refreshing and versatile sauce, this pairs nicely with ice cream, cake, fruit, and chocolate desserts. Make a couple of batches and divide into several small freezer storage bags and store frozen for up to 6 months.

Yield makes 1 1/2 cups

Number Of Ingredients 4

1 1/2 cups fresh raspberries, or 1 (12-ounce) bag frozen unsweetened raspberries, defrosted
1/4 to 1/3 cup light agave nectar
1 teaspoon arrowroot powder dissolved in 1 tablespoon cold water
1/2 teaspoon vanilla extract

Steps:

  • Mash the raspberries through a sieve and discard the seeds. Place the raspberry purée and agave nectar in a small saucepan. Heat until almost boiling.
  • Taste the raspberries for sweetness, adding more agave nectar if necessary. Stir the arrowroot powder slurry into the raspberries and cook, stirring constantly, until the mixture starts to thicken (this happens quickly). Remove from the heat and stir in the vanilla extract. Cool before serving. Store in the refrigerator for up to 5 days, or in the freezer for several months.

RASPBERRY COULIS



Raspberry Coulis image

Make and share this Raspberry Coulis recipe from Food.com.

Provided by Bev I Am

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 4

1/2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)

Steps:

  • Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  • Put the raspberies and the sugar syrup in a blender and puree.
  • Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
  • The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Nutrition Facts : Calories 415.4, Fat 2, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 102.8, Fiber 19.7, Sugar 80, Protein 3.6

RASPBERRY SAUCE



Raspberry Sauce image

Provided by Mark Bittman

Categories     sauces and gravies

Time 5m

Yield About 1 cup

Number Of Ingredients 2

1 cup raspberry jam
2 tablespoons fresh lemon juice

Steps:

  • Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 0 grams, Carbohydrate 111 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 78 grams

FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

Use this sauce to make our Raspberry Surf cooler. The sauce can also be served over ice cream and with other desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 2

2/3 cup sugar
1 pint raspberries

Steps:

  • Combine the sugar and raspberries in a small saucepan, and place over medium heat. Cook, stirring occasionally, until the raspberries break down and liquefy, about 10 minutes. Remove from heat, and pass through a fine sieve to remove seeds (if sieve is not fine, you may need to repeat this). Let stand until cool. Refrigerate in an airtight container until ready to use.

RASPBERRY SAUCE



Raspberry Sauce image

Making your own raspberry sauce from scratch takes just ten minutes and makes for the perfect topping to everything from ice cream and cheesecakes to pancakes and waffles!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 16

Number Of Ingredients 4

3 tablespoons sugar
2 teaspoons cornstarch
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed, undrained

Steps:

  • In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries with syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 1 minute.
  • Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.

Nutrition Facts : Calories 30, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg, Sugar 6 g, TransFat 0 g

RASPBERRY SAUCE



Raspberry sauce image

Provided by Moira Hodgson

Categories     easy, quick, dessert

Time 5m

Number Of Ingredients 3

1 quart fresh raspberries (or two 12-ounce packages of frozen raspberries)
1/4 to 1/3 cup sugar
3 tablespoons Grand Marnier

Steps:

  • Press the raspberries through a sieve, and mix the puree with the sugar and Grand Marnier until the sugar is dissolved. Taste for sweetness and adjust. Chill until ready to use.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 1 gram, Fiber 10 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 21 grams

COOKED RASPBERRY SAUCE



Cooked Raspberry Sauce image

Provided by Nick Malgieri

Categories     Sauce     Blender     Dessert     Raspberry     Spirit     Party

Number Of Ingredients 4

12 ounces individually quick-frozen raspberries, thawed
3 tablespoons sugar
1 teaspoon strained lemon juice
1 teaspoon Kirsch or Framboise (raspberry eau-de-vie)

Steps:

  • 1 Combine the berries and sugar in a medium saucepan over low heat. Bring to a boil, stirring occasionally.
  • 2 Cook the berries and sugar for about 5 minutes, allowing them to boil very gently, or until they are slightly thickened.
  • 3 Cool the mixture and puree it in a blender. Strain the sauce into a bowl to remove the seeds.
  • 4 Stir in the lemon juice and Kirsch.
  • Serving
  • Pass the sauce in a sauceboat or bowl.
  • Storage
  • Keep the sauce covered and refrigerated before and after use.

Tips:

  • Select the ripest and freshest raspberries: Use plump and brightly colored raspberries for the best flavor and texture in your sauce.
  • Adjust the sweetness to your preference: Add more or less sugar depending on how sweet you like your sauce.
  • Use a variety of spices and herbs: Experiment with different spices and herbs to add depth and complexity to the sauce, such as cinnamon, nutmeg, ginger, or mint.
  • Add a squeeze of lemon juice: A little bit of lemon juice can brighten the flavor of the sauce and balance out the sweetness.
  • Don't overcook the sauce: Overcooking can make the sauce too thick and lose its vibrant color. Cook it just until the raspberries have softened and the sauce has thickened slightly.
  • Strain the sauce for a smoother texture: If you prefer a smoother sauce, strain it through a fine-mesh sieve to remove the seeds.
  • Serve the sauce warm or cold: Raspberry sauce can be served warm over pancakes, waffles, or ice cream, or chilled as a topping for yogurt or fruit salad.

Conclusion:

With its vibrant color, sweet and tangy flavor, and versatile uses, raspberry sauce is a delicious and easy-to-make condiment that can elevate a variety of desserts and dishes. Whether you prefer a simple sauce made with just raspberries and sugar or a more complex sauce with added spices and herbs, there's a raspberry sauce recipe out there to suit your taste. So next time you're looking for a quick and easy way to add flavor and color to your favorite foods, give raspberry sauce a try.

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