|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Turn fresh or frozen raspberries into a delicious raspberry sauce by adding just a bit of sugar and time. It's just that simple. No cooking involved. Note that frozen raspberries work perfectly in this recipe, so if you had a big hull over the summer and froze some of them, go ahead and use them here.
Use this raspberry sauce on ice cream, in shortcakes (along with some fresh berries for texture, if you like), over yogurt, or on pancakes or waffles instead of maple syrup. It's also lovely layered with yogurt to make raspberry parfaits. For the prettiest version, spoon some yogurt into a parfait glass, glass bowl, or even a wine glass. Spoon in some sauce, then some yogurt, and then more sauce. Sprinkle some granola on top of the parfaits, and you'll have a tasty breakfast.
- 12 ounces fresh or frozen raspberries
- 2 to 6 tablespoons sugar
Gather the ingredients.
If using fresh raspberries, rinse quickly under cool water and pat them thoroughly dry. Put them into a medium bowl.
Sprinkle the berries with sugar to taste. About a tablespoon of sugar per every 6 ounces of raspberries is usually right, but use 2 or 3 tablespoons to make the sauce less sweet. Ripe berries won't need a ton of sugar, but this method makes excellent use of berries that are not as ripe by sweetening them up and drawing out their juices.
Use a fork to mash the berries. Raspberries will mash up very quickly and easily.
Cover the bowl and let the raspberries sit (or macerate, the culinary term for "marinating" sweet things) until the sugar has pulled out the juices from the raspberries and created a sauce. The berries will get a bit saucy immediately, but you'll want to let them sit and let the sugar dissolve into the berry juices. This should take about 15 minutes, but feel free to let them sit for several hours if that timing works better for you.
Taste the sauce and add more sugar, to taste.
At this point, you can serve the sauce. For a more elegant presentation, you can strain the sauce through a fine-mesh sieve to remove the seeds.
You can store the sauce, covered and chilled, for up to a week.
If you want to get more indulgent, fold the sauce into a pint of heavy cream whipped to soft peaks. This makes a raspberry fool, a raspberry twist on a classic English strawberry fool, one of the world's simplest yet tastiest desserts.