|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 5g||18%|
|Total Sugars 16g|
|Vitamin C 20mg||102%|
|*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.|
Raspberries are a fan-favorite fruit. They are tart as well as sweet and pair perfectly with many other types of ingredients, especially chocolate. A simple raspberry sauce is a great way to feature these little berries while enhancing your desserts. It’s a great topping to keep in the fridge for when your dessert or breakfast need a little something extra.
This raspberry sauce is perfect to top ice cream, cheesecake, or pound cake, as well as pancakes and French toast. You can even reduce the sugar and use it to top a savory dish, like salmon or salad.
2 pints raspberries
1/2 cup sugar
2 tablespoons water
Combine all the ingredients in a small saucepan and cook over medium heat, stirring frequently, until the raspberries break down. This should take around 10 minutes.
Strain the sauce through a fine-meshed sieve, like a chinois, to remove any seeds.
You can store this sauce in an air-tight plastic container in the refrigerator for up to a week.
Choosing and Storing Fresh Raspberries
- In order to get the best tasting raspberry sauce, you need to start with the freshest raspberries. Choose berries that are plump looking and firm; they should also be a bright red-pink color and void of any bruising. Make sure to examine the bottom of the fruit container for any moldy or mushy ones.
- When storing fresh berries in the fridge, the container they came in is the perfect vessel as there are holes to encourage air circulation. Before placing in the refrigerator though, add a piece of paper towel to the bottom to absorb any moisture and prevent the raspberries from growing mold. (Be sure to place the toweling only on the bottom and not the top so you don't cover the air holes.)
- Instead of the crisper drawer, store the berries in a part of the refrigerator where you can see them; this will remind you to eat them and avoid any negative effects of the humidity from the vegetable/fruit drawer.
- Fresh raspberries will last two to three days stored in the refrigerator. You can also freeze raspberries to use later on. Put dry berries in a single layer on a piece of waxed paper and place in the freezer. Once frozen, portion into zip-top freezer bags.
- The beauty of a recipe this simple is that it is completely adjustable—once you try it, you can increase or decrease the sugar and liquid to suit your needs.
- Fresh berries work well, but you can also put this recipe together with a bag of frozen raspberries. If you can only find frozen berries with added sugar, cut the amount of sugar you add in half and then taste it to see if it could use more sweetness.
- Try trading out the water for something with a pop of acid and flavor, such as fresh-squeezed orange or lemon juice, or even pomegranate juice.