Best 9 Hot Raspberry Sauce Recipes
Immerse yourself in the world of delectable flavors with our comprehensive guide to crafting the perfect hot raspberry sauce. From selecting the ripest raspberries to mastering the art of balancing sweetness and heat, this article will equip you with the knowledge and techniques to create a sauce that will tantalize your taste buds and elevate any dish to new heights of culinary delight.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY SAUCE
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.
WARM RASPBERRY SAUCE
If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any other sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, lemon juice, and 2 tablespoons water in a small pan over medium-low heat. Cook until berries release some juice but remain whole, about 5 minutes. Cool slightly.
RASPBERRY HOT BARBECUE SAUCE
Have you finished off a jar of pickles? Instead of dumping the juice, consider this piquant barbecue sauce. The unique aroma of pickle juice combines with the fruity sweetness of raspberry to create a smooth sauce suited for general barbecue recipes.
Provided by A. Keskitalo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h20m
Yield 64
Number Of Ingredients 12
Steps:
- Stir together the ketchup, raspberry preserves, honey, pickle juice, mustard, brown sugar, vinegar, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat to low and stir in the hot sauce; allow to simmer about 1 hour.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 13.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 186.3 mg, Sugar 11.6 g
FRESH RASPBERRY SAUCE
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.
FRESH RASPBERRY SAUCE
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
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
HOT RASPBERRY SOUFFLé
Steps:
- Preheat oven to 375°F. Butter eight 3/4-cup soufflé dishes. Coat with sugar; tap out excess. Puree raspberries with 3 tablespoons sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD: Can be made 2 hours ahead; cover and let stand at room temperature.
- Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divide soufflé mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve soufflés, passing chocolate sauce and ice cream separately.
EASY RASPBERRY SAUCE
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
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.
RASPBERRY SAUCE
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
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.
PORT AND RASPBERRY SAUCE
Serve hot with reserved raspberries with roast game or vegetables wrapped in filo pastry. Note: If using frozen raspberries, drain well after thawing or sauce will be thin.
Provided by BeccaB3c
Categories Sauces
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat until jelly melts and ingredients are combined.
- Reserve a few raspberries for garnish; press remainder through fine sieve. Add puree to red currant mixture in saucepan and heat gently.
- In a small bowl mix cornstarch with a little of the war sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper.
- Serve hot.
Nutrition Facts : Calories 185.6, Fat 0.6, Sodium 14.9, Carbohydrate 43.1, Fiber 6, Sugar 26.5, Protein 1.1
Tips:
- Use fresh raspberries for the best flavor.
- If you don't have fresh raspberries, you can use frozen raspberries. Just thaw them before using.
- Add a little bit of lemon juice or orange juice to the sauce for a brighter flavor.
- You can also add a little bit of sugar or honey to the sauce if you like it sweeter.
- Serve the sauce warm or cold. It's delicious either way.
Conclusion:
Hot raspberry sauce is a delicious and versatile condiment. It can be used to top pancakes, waffles, ice cream, and yogurt. It can also be used as a glaze for chicken, fish, or pork. No matter how you use it, hot raspberry sauce is sure to please your taste buds.
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