Here is a raspberry sauce that is fresh and lovely in every way. And let me just tell you…it is GOOD!
Tart, sweet, and bursting with raspberry flavor, it also boasts an absolutely striking red color, making it quite pleasing to the eye as well- giving you an absolutely beautiful, refreshing sauce.
Vanilla ice cream is the perfect companion to this topping, but you could also drizzle some over a simple yellow cake and allow it to kinda soak in. (top with a little homemade whipped cream to send it over the top!), or use it as a syrup for pancakes or waffles! So many options!
Really, I don’t think you could go wrong with this one. You MUST try!
(this recipe makes a large portion, making it great for company or parties, but you could easily halve the recipe.)
- 2 packages of frozen raspberries (about 12-16 oz each) or use fresh raspberries- at least 4 cups
- Juice from half of a whole lemon
- 12 Tbs. sugar
- 4 Tbs. seedless raspberry jelly
In a food processor, add the raspberries
process until smooth
Add the raspberries to a saute pan and then also add the other ingredients.
Heat on medium heat, and stir frequently (almost constantly) until it thickens up.
Then, get a mesh strainer and place it over a bowl.
Pour the raspberry sauce through the strainer.
Now, the sauce is not going to just flow right through because the seeds are going to get in the way. So, you will need to keep stirring the sauce, which will help it through the strainer. (be patient)
When you can not get any more sauce to come through, discard the remaining seeds. You should now have several cups (I forgot to measure, but I’m guessing 3ish cups) of a beautiful raspberry-red sauce.
Allow it to cool a bit before serving. Or, refrigerate, sealed tightly, until you are ready to serve. I think it tastes awesome still a little warm, or icy cold- it’s your preference!