How to Make Seedless Raspberry Sauce
This post was originally published on May 16th, 2013.
As much as I love eating juicy, plump, fresh berries by handful, I absolutely love making sweet berry desserts, sauces and jams. And one of the simplest things you can do with fresh (or even frozen) raspberries is to make simple raspberry sauce. So you can smother your pancakes, crepes, waffles, ice cream, cheesecake, and any kind of cake with it. Chocolate cake with raspberry sauce, anyone? Or how about this stunning Lemon Raspberry Cheesecake Bars that I made with honey-glazed raspberry sauce a while back.
For this recipe, you’ll need only 3 ingredients and about 5 minutes. Also, this raspberry sauce is made without cornstarch. Really, you don’t need it, because raspberries already have enough pectin in them to thicken on its own. Quick tip: the longer you cook the sauce, the thicker it gets.
Here’re step by step photos to show you just how easy it is to make a simple raspberry sauce. You can use either sugar or honey, both works quite well.
If this isn’t the easiest recipe, I don’t know what is.
Next Tuesday, I have another gorgeous new recipe using this exact raspberry sauce. Make sure you’re subscribed to my weekly newsletter, because you don’t wanna miss!
Seedless Raspberry Sauce
Silky smooth raspberry sauce is unbelievably easy to make. Choose sugar or honey to sweeten the sauce and cook until desired thickness.
Yield: 1/3 cup
- 6oz (170gr) fresh or frozen raspberries
- 2 tablespoons sugar, or raw honey
- 1 tablespoon freshly squeezed lemon juice
- Place raspberries, sugar, lemon juice and 2 tablespoons of water in a small saucepan.
- Bring it to a boil.
- Reduce the heat and simmer over medium low heat for about 5 minutes, or until the sauce is thickened, stirring constantly.
- Strain through mesh sieve to remove seeds.
For step-by-step photos and additional notes, read the post above.
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