Chunky Raspberry Sauce Food

FRESH RASPBERRY SAUCE

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.

THICK RASPBERRY SAUCE

Steps:

• Add raspberries, water, lemon juice and sugar to medium size pan and heat over medium heat. You will want to bring it to a low simmer, and cook until the berries have thawed completely and the sugar has dissolved. You don't need to stir constantly, but do mix occasionally. Mine took about 10 minutes total.Now, I didn't want any seeds in mine, so I strained them out. If you want to leave them, skip this step. If you are straining out the seeds, pour sauce into a fine mesh strainer over a bowl. Press the sauce through, making sure to get as much of the sauce out as you are able. Remember to lift the strainer and scrape the sauce off the bottom of the strainer as well. Discard the seeds, and add the sauce back to the pan.Now, mix the cornstarch slurry in a small bowl. Slowly pour it into the sauce, stirring with a whisk the whole time. Turn heat back on medium high, mixing constantly. Cook for about 3-5 minutes until sauce is thickened. Now, let me add- you may need to add in more slurry to get the sauce to the thickness you want. This is such a variable as berries will release different amounts of liquid. If you do want your sauce more thick, make another slurry. Add it in slowly and make sure it is heated all the way through before you add more in. You WILL NOT KNOW how thick your sauce is until it is heated. Also, it will thicken even more as it cools, so keep that in mind as well. Use the sauce as desired. I will include links for 2 recipes I used mine in recently. If you don't use it right away, store in an airtight container in the fridge up to 7 days. Now, sit back and enjoy. You deserve it.

RED RASPBERRY SAUCE

Steps:

• Melt jam in a small saucepan over low heat (I did this in the microwave instead- put the jam in a small glass bowl and heat using medium power for 1-2 minutes).
• Stir in lemon juice.
• Remove from heat and place the jam mixture in a small glass bowl.
• Stir in raspberries.
• Serve warm or at room temperature.

CHUNKY RASPBERRY SAUCE

Steps:

• Purée 1 cup (115 g) of the raspberries with 3 tablespoons (45 g) sugar in a food processor until smooth. Put the remaining raspberries in a bowl. Set a mesh strainer over the bowl and press the purée through the strainer over the raspberries. Stir the purée together with the whole raspberries, mashing the berries just a bit as you stir. Add the lemon juice. Taste, then add the additional tablespoon of sugar if you wish. Serve chilled or at room temperature.
• This sauce can be stored in the refrigerator for up to 3 days.

RASPBERRY APPLESAUCE

Steps:

• In a large saucepan, combine apples with 1 cinnamon stick, jam, and water; bring to a boil.
• Reduce heat to low; cover and simmer, stirring occasionally, until apples are tender (about 30 to 35 minutes). Add more water if necessary to prevent sticking.
• Remove from heat; remove cinnamon stick.
• Stir in 2 teaspoons fresh lemon juice.
• The sauce will be somewhat chunky. If you prefer it smoother, puree it in a blender or food processor.

RASPBERRY TOPPING

Steps:

• In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes. , Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add lemon juice and butter; stir until butter is melted. Cool for 20 minutes., Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.

FRESH, CHUNKY CRANBERRY SAUCE

Steps:

• Combine the sugar and water in a large saucepan and bring to a boil.
• Add the cranberries and return to a boil, before lowering the heat so that the liquid simmers.
• Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
• Remove the pan from the heat and let the sauce cool.