FREEZER RASPBERRY SAUCE
This is a great topping for ice cream, and-since it's thicker than sweetened berries-it's nice over sponge cake or shortcake, too. My family especially enjoys spreading with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore! -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 pints.
Number Of Ingredients 5
Steps:
- Rinse four 1-pint plastic containers and lids with boiling water. Dry thoroughly. Thoroughly crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups; transfer to a large bowl. Stir in sugar and corn syrup; let stand 10 minutes, stirring occasionally., In a small bowl, mix liquid pectin and lemon juice. Add to raspberry mixture; stir constantly for 3 minutes to evenly distribute pectin. Stir in remaining whole raspberries., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until partially set. Refrigerate up to 3 weeks or freeze up to 12 months., Thaw frozen sauce in refrigerator before using.
Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.
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
HOMEMADE RASPBERRY SAUCE
Use this Raspberry sauce from our Test Kitchen to garnish any number of store-bought or homemade desserts. It's nice to have in the refrigerator for last-minute entertaining.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain to remove seeds. Stir in lemon juice. Transfer to a small bowl. Store in the refrigerator.
Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
RASPBERRY SAUCE
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
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
REALLY EASY AND GOOD FREEZER RASPBERRY SAUCE
Perfect to have handy in your freezer for thousands of uses, like sponge cake, shortcake, pancakes, waffles or even ice cream. While raspberries are in season, take advantage of making this and freezing. There is no cooking at all with this recipe, and can also be stored up to 3 weeks in the refrigerator. If you plan on doubling the recipe, prepare in two separate bowls. Make sure to purchase liquid pectin only for this. If freezing, thaw and stir before using.
Provided by Kittencalrecipezazz
Categories Raspberries
Time P1D
Yield 4 pints
Number Of Ingredients 6
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).
Nutrition Facts : Calories 937.9, Fat 1.6, Sodium 55.1, Carbohydrate 242.2, Fiber 14.5, Sugar 182.4, Protein 2.6
RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 3h14m
Yield 2 cups
Number Of Ingredients 5
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
Steps:
- Purée the berries and remove the seeds by passing them through a food mill fitted with a fine disk into a medium bowl. Or, process the berries in a food processor fitted with the metal blade, then, using a rubber spatula, press the purée through a fine-mesh strainer set over a medium bowl.
- Whisk in the sugar, water, lemon juice, and kirsch or framboise until the sugar dissolves. Taste for sweetness and add more sugar, if desired.
- Storage
- This sauce can be stored in the refrigerator for up to 3 days.
COOKED RASPBERRY SAUCE
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.
More about "frozen raspberry sauce food"
RASPBERRY SAUCE {AN EASY RECIPE WITH FRESH OR FROZEN …
From tastesoflizzyt.com
Ratings 73Calories 87 per servingCategory Dessert
FROZEN RASPBERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST FROZEN RASPBERRIES RECIPES | YUMMLY
From yummly.com
RASPBERRY SAUCE RECIPE - THE GUNNY SACK
From thegunnysack.com
NO-COOK RASPBERRY SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LIFE CHANGING RASPBERRY SAUCE | SALT & BAKER
From saltandbaker.com
FROZEN RASPBERRY MOUSSE RECIPE | EATINGWELL
From eatingwell.com
RASPBERRY SAUCE FROM FROZEN BERRIES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOMEMADE RASPBERRY SAUCE - ADVENTURES OF MEL
From adventuresofmel.com
RASPBERRY SAUCE (THAT GOES ON ANYTHING!) – A COUPLE COOKS
From acouplecooks.com
RASPBERRY SAUCE RECIPE | EATINGWELL
From eatingwell.com
RASPBERRY SAUCE RECIPE (FRESH OR FROZEN RASPBERRIES) | KITCHN
From thekitchn.com
RASPBERRY SAUCE - THE FRIDAY BAKING PROJECT
From thefridaybakingproject.com
RASPBERRY SAUCE - MY BAKING ADDICTION
From mybakingaddiction.com
RASPBERRY SAUCE - READER'S DIGEST CANADA
From readersdigest.ca
RASPBERRY SAUCE | RICARDO
From ricardocuisine.com
EASY RASPBERRY SAUCE - A PINCH OF SALT LAKE
From apinchofsaltlake.com
THE BEST THICK RASPBERRY SAUCE - PERFECT FRUIT SAUCE
From aredspatula.com
RASPBERRY SAUCE RECIPE - FOOD.COM
From food.com
EASY SEEDLESS RASPBERRY SAUCE | FRESH OR FROZEN BERRIES - MINCOFF …
From mincoffcafe.com
10 BEST FROZEN RASPBERRY DRINK RECIPES - YUMMLY
From yummly.com
BEST EASY RASPBERRY SAUCE RECIPES - FOOD NETWORK
From foodnetwork.ca
THE RASPBERRY SAUCE THAT PRACTICALLY MAKES ITSELF | FOODTASIA
From foodtasia.com
RASPBERRY SAUCE RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
EASY RASPBERRY SAUCE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
RASPBERRY SAUCE (THE BEST EASY RASPBERRY COMPOTE) - KEY TO MY …
From keytomylime.com
HOMEMADE RASPBERRY SAUCE - EASY BERRY COULIS - COOKTHESTORY
From cookthestory.com
EASY SEEDLESS RASPBERRY SAUCE USING FRESH OR FROZEN RASPBERRIES
From windycitybaker.com
RASPBERRY SAUCE FROM FROZEN RASPBERRIES RECIPES ALL YOU …
From stevehacks.com
RASPBERRY SAUCE - SPLENDA®
From splenda.com
RASPBERRY SAUCE RECIPE | ZERO CALORIE SWEETENER & SUGAR …
From splenda.com
RASPBERRY SAUCE RECIPE - SPLENDA®
From splenda.ca
RASPBERRY SAUCE - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
RASPBERRY SAUCE RECIPE - WHAT THE FORK
From whattheforkfoodblog.com
RASPBERRY SAUCE RECIPE FOR DESSERTS - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
15 BEST IDEAS RASPBERRY DESSERT SAUCE – EASY RECIPES TO MAKE AT …
From eatwhatweeat.com
RASPBERRY SAUCE USING FROZEN BERRIES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
FRESH AND EASY RASPBERRY SAUCE - THE KITCHEN GARTEN
From thekitchengarten.com
FROZEN RASPBERRY DELIGHT RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
HOW TO MAKE SEEDLESS RASPBERRY SAUCE - SWEET & SAVORY
From sweetandsavorybyshinee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love