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Raspberry Sauce
Easy to make raspberry sauce for drizzling over desserts, pancakes, waffles and adding to lemonade for a raspberry lemonade.
Course
Dessert
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
cups
Calories
39
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Sieve
Ingredients
1
pound
raspberries
fresh or frozen
½
cup
sugar
US Customary
-
Metric
Instructions
Place raspberries and sugar in a saucepan over medium low heat.
1 pound raspberries,
½ cup sugar
Heat until raspberries have broken down and are very juicy and the sugar has dissolved.
Place raspberries in a fine meshed sieve and strain. Discard seeds and any pulp remaining.
Place sauce in a container and refrigerate until cool.
Notes
1 pound of raspberries is about 4 cups
Stir raspberries often to avoid burning
Use a rounded bottom soup ladle to help strain raspberries. Just use a circular motion in the sieve to help push the juice through.
Sauce is best served cold, but it can be eaten right away if preferred
Cover and refrigerate for up to a week or freeze for up to three months
Nutrition
Serving:
2
tablespoons
|
Calories:
39
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
43
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
9
IU
|
Vitamin C:
7
mg
|
Calcium:
7
mg
|
Iron:
1
mg