The Raspberry Sauce That Practically Makes Itself

A bright, tart Raspberry Sauce that needs about 30 seconds of hands on time. It practically makes itself. Once you taste it, you’ll start dreaming of all the things you can drizzle it over

this recipe!

This Raspberry Sauce is sweet, tart, and syrupy, just bursting with an intense raspberry flavor. Made with frozen raspberries, it requires no cooking, blending, or straining.

How to make Raspberry Sauce

Or I should say – How to get Raspberry Sauce to make itself:

• Put frozen raspberries in a bowl and stir in sugar and wait for the magic to happen.
• Mash with a fork.

And you’re done.

So here’s what’s going on. You’re starting off with frozen berries. When berries are frozen, the water inside them freezes, which expands and breaks the cell walls of the berries. By using frozen berries, the breaking down of the berries into sauce has already started. You can use fresh berries, it will just take a little longer.

Next, macerate the berries by mixing them with sugar. This causes the juices in the berries to be drawn out and intensifies the flavor. They mix with the sugar to form a syrup. I speed things along a bit by sticking the berries in the microwave for about 2 minutes. I let them rest for about 3o minutes to an hour. This could take longer depending on how warm your kitchen is. You know the berries are ready when the juices have been released and the sugar has dissolved, forming a syrup.

Mash the berries to the desired consistency with a fork. You can leave bigger chunks of berries or mash it up more for a smoother sauce.

I keep the seeds in for a more rustic, natural sauce. Don’t want seeds in your sauce? Puree the berries in a blender and strain through a fine mesh strainer. Now you have a more sophisticated raspberry coulis.

How to serve

This Raspberry Sauce is perfect for drizzling, pouring, and spooning anywhere that you’d like a burst of sweet, tangy flavor. Here are some ideas:

• yogurt
• ice cream
• oatmeal
• pancakes
• waffles
• buttermilk biscuits
• cheesecake
• desserts

Recipe

The Raspberry Sauce That Practically Makes Itself

Kelly

A bright and tangy Raspberry Sauce that needs about 30 seconds of hands on time. It practically makes itself. Once you taste it, you’ll start dreaming of all the things you can drizzle it over!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 1 minute min

30 minutes mins

Total Time 31 minutes mins

Course Dessert

Cuisine American

Servings 5 servings

Calories 35 kcal

Ingredients

  

1x2x3x

• 12 oz frozen raspberries 340g
• ¾ cup sugar (or to taste) 149g

Instructions

 

• Put frozen raspberries in a bowl.
• Optional to speed things up: microwave for 2 minutes to thaw berries.
• Mix sugar into berries and let rest on the counter for about 30 minutes to an hour, depending on how warm your kitchen and the berries are.
• Berries will be ready when they have released their juices and the sugar has dissolved, forming a syrup.
• Mash with a fork to the desired consistency.
• Store in refrigerator for 3-4 days.

Notes

This Raspberry Sauce is perfect for drizzling, pouring, and spooning anywhere that you’d like a burst of sweet, tangy flavor. Here are some ideas:

• yogurt
• ice cream
• oatmeal
• pancakes

Nutrition

Calories: 35kcalCarbohydrates: 8gProtein: 1gFat: 0.4gSaturated Fat: 0.01gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.04gSodium: 1mgPotassium: 103mgFiber: 4gSugar: 3gVitamin A: 22IUVitamin C: 18mgCalcium: 17mgIron: 0.5mg

Keyword raspberry sauce

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Enjoy, friends!

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