Raspberry Sauce

Raspberry Sauce

I love springtime. Bright flowers, warm weather, and fresh berries are just some of the wonderful things this season brings. Fresh berries are wonderful. They are sweet and tangy, make a delicious snack, and flavor almost any dessert wonderfully. Not to mention they are packed with vitamins and antioxidants, which make them wonderful for you as well. Unfortunately, berries can be expensive, especially if they are not in season. So I like to make the best use of my berries when they are in season and try to extend the time I have with these little fruits throughout the year. So with that in mind I’d like to share my recipe for homemade Raspberry Sauce. Not only is this so much more delicious and better for you than any store bought sauce, but you can make it with fresh or frozen raspberries.

Raspberries Year Round

Fresh raspberries don’t last long, so if I’m not going to use them right away, I will freeze them to make this sauce later. It adds the wonderful taste of fresh raspberries to almost anything. Mix it in shakes or smoothies, drizzle it over ice cream or cheesecake, add it to yogurt or applesauce, the possibilities are endless.

First get 1/3 cup Water in a small pan on the stovetop. Dissolve in 1/3 cup Sugar and turn on low heat. Add in 1 tablespoon Cornstarch, then add in 6 oz of fresh or frozen Raspberries to your syrup. Mix well and keep heat low as the berries slowly start to cook. The berries will break up and the juice from them will create the sauce. Let this mixture simmer for about 15 minutes, or until it starts to thicken. To check if it is done, taste a small amount of the syrup, if it has a ‘powdery’ taste from the corn syrup, let it simmer a few minutes more.

When the mixture is thickened remove from heat and prepare your jar to store the sauce. Set a clean mason jar on the counter, with a funnel in the top to avoid spills. Place a small wire mesh strainer in the top of the funnel. Pour the sauce into the strainer, a little at a time and stir with a spoon to help the mixture through. A cheese cloth can also be used in place of a wire strainer, just squeeze to push the jelly through the holes in the cloth. You should be left with a small amount of seeds and pulp to discard and a beautiful, delicious Raspberry Sauce to enjoy.

Raspberry Sauce

6oz Raspberries

1/3 cup Sugar

1/3 cup Water

1 tablespoon Cornstarch

Dissolve Sugar and Cornstarch into Water to form a syrup. Mix in Raspberries and simmer over low heat, about 15 minutes, until the mixture thickens. Strain through a wire mesh strainer to filter out seeds and pulp.

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