Raspberry Fudge Sauce Food

RASPBERRY DESSERT SAUCE

Steps:

• Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
• Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
• Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
• Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
• Cover and store for up to 1 week in the refrigerator.

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.

RASPBERRY-FUDGE SAUCE

Steps:

• In a small mixing bowl stir together the cocoa powder, granulated sugar, and brown sugar.
• Set aside.
• In a heavy medium saucepan heat whipping cream and butter over low heat until butter is melted, stirring constantly.
• Cook and stir over medium heat about 3 minutes or until mixture bubbles around edges.
• Add sugar mixture.
• Cook, stirring constantly, for 1-2 minutes more or until sugar is dissolved and mixture is smooth and thickened.
• Remove from heat.
• Stir chocolate and raspberry liqueur into fudge mixture until chocolate is melted.
• Pour sauce into clean, dry half-pint jars.
• Seal with a lid.
• Store in the refrigerator for up to 1 week.
• Include directions with jar: heat sauce before serving.

RASPBERRY FUDGE SAUCE

Steps:

• Combine over low heat until melted.
• Serve over ice cream or whatever.
• Garnish with whole raspberries.