Fresh Raspberry Sauce Easy Pleasy Sugar Free Food

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

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.

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.

EASY RASPBERRY SAUCE

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.

REALLY EASY AND GOOD FREEZER RASPBERRY SAUCE

Steps:

• Combine 3-1/2 cups MASHED berries, sugar and corn syrup; stir until well mixed.
• Let stand at room temperature for 10 minutes.
• In a small bowl, combine liquid pectin and lemon juice; stir into the fruit mixture and stir for 3 minutes (making sure that the pectin is mixed in completely).
• Add in remaining WHOLE berries, stirring carefully not to break too much, but make certain that the berries are coated with the berry/pectin mixture.
• Ladle into 1-pint freezer containers; seal and let stand room temperature for 24 hours, or until partially set.
• **NOTE** you can also store in the refrigerator for up to 2 weeks (after the 24 hours of counter time).

RASPBERRY SAUCE - NO ADDED SUGAR

Steps:

• Place raspberries in blender container; blend until smooth. Strain through sieve; discard seeds. Stir orange juice, EQUAL, and orange peel into pureed berries.
• Serve over fresh fruit, frozen yogurt, or cheesecake.