Raspberry sauce recipe using 2 cups of fresh raspberries. Does anyone have a recipe for it?!


Question: Raspberry suace, used to pour on top of Devil's Food Cake


Answers: Raspberry suace, used to pour on top of Devil's Food Cake

Here is one recipe that uses frozen raspberries:

Raspberry sauce

1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired

Add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture. Serve your cake in a pool of sauce and pour some on top also. Garnish with fresh raspberries.

This next recipe uses fresh berries only and is so simple:

Raspberry Sauce

Ingredients:

1 pint of fresh raspberries (that's two cups!)
1/3 cup sugar
1 tbsp. lemon juice

Process in your food processor and store in a glass jar in your refrigerator.

I would still reserve some berries for garnish and probably jazz up the sauce with some liqueur like Chambord.

Masticate the berries by pouring 1 cup sugar over them,
then heat over low heat until bubbly crushing and stirring frequently. Add a thickener such as cornstarch 2 tbls dissolved in water. Add and stir over low heat until thick, you can then add a little cornsyrup for more sweetnes.. Then its done.

RASPBERRY SAUCE

Good for ice cream, cheesecake, or topping other desserts.

2 quarts raspberries - fresh or frozen, thawed
1 cup sugar (or more to taste)
3 Tablespoons corn starch

Place the raspberries and sugar into a large saucepan. Cook over medium heat, stirring often, until the mixture boils. Place the cornstarch into a small bowl. Slowly stir juice from the raspberry/sugar mixture into the cornstarch until a smooth consistency is achieved. Slowly pour the cornstarch mix into the raspberry mixture stirring constantly. Keep stirring until the mixture thickens slightly. Remove from heat. Serve warm or cold.

Wash, drain and sieve 1 pint of fresh raspberries. Add 3/8 to 5/8 cup of instant sugar and put in a blender for 3 or 4 minutes. Beat in 1 to 1 1/2 tablespoon Kirsch (cherry liqueur) or lemon juice.

It's so easy. Just wash your raspberries and put them in a blender with some sugar...you can always taste when you are done to make sure it's sweet enough ...and blend well. Afterwards, strain through a fine mesh sieve to get seeds out. Voila!

Toss raspberries with 2 tablespoons of sugar and serve over Devil's food Cake Ala strawberry short cake. ... No muss no fuss very tasty. Also great over Angel food cake.

If expecting a crowd. Open a can of chilled sliced peaches and fold in raspberries. No extra sugar needed.





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