Fresh Raspberry Sauce

Name: Fresh Raspberry Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 55 min
Yield: 3 cups
Ingredients: 1 ½ pounds fresh raspberries; ¼ cup white sugar; 1 tablespoon water, or as needed; 2 teaspoons lemon juice, or more to taste

Rating: 4.77 stars

75 Ratings
59 Reviews
14 Photos

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

By Chef John

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Recipe Summary

prep:

5 mins

cook:

5 mins

additional:

45 mins

total:

55 mins

Servings:

Yield:

3 cups

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed (Optional)
2 teaspoons lemon juice, or more to taste

Directions

Step 1

Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

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Cook's Note:

Depending what you're going to serve the sauce with, you may want to add some water before cooking the berries. If you want something a little thicker, to serve over ice cream for example, then don't add any water. On the other hand, if you want and lighter texture like I did, toss in a few tablespoons of water before heading to the stove. Be careful; we're not boiling and reducing the sauce, so we can't cook out excess liquid.

Nutrition Facts

Per Serving:

44 calories; protein 0.5g; carbohydrates 10.8g; fat 0.3g. Full Nutrition

Reviews (59)

Most helpful positive review

Anese Barker

06/29/2017

The sauce was fresh, smooth and addictive! 1. Because the berries vary in sweetness as well as personal preferences vary, I suggest only adding half the sugar in the beginning. After 4-5 minutes, taste for sweetness. If more sugar is needed add a tablespoon at a time until satisfied. 2. Add a small pinch of salt. 3. Refrain from adding water until the raspberries release their juices, then add a tablespoon of water until the desired consistency is reached. 4. This sauce would be fantastic in savory dishes. Just reduce the amount of sugar. Perhaps add herbs and spices to make it even more special. Read More

Helpful

(28)

Most helpful critical review

HeatherHN

07/09/2018

Very thin and not sweet enough. Took forever to strain also and only yielded 1/2 cup liquid after straining. Had to add cornstarch (mixed first into water) and some additional sugar to get flavor and consistency I wanted. Read More

Helpful

(6)

75 Ratings

5 star values: 63
4 star values: 9
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Anese Barker

06/28/2017

Helpful

(28)

Courtney Wilcox

07/24/2015

Simple and tasty is all that needs to be said. Chef John rarely disappoints. I have only prepared one recipe of his that I did not care for and I suspect that was more preparers error than the recipe. Chef John you DO NOT disappoint. Read More

Helpful

(25)

Chey1

09/07/2016

So simple and so delicious. What a bright taste! Used 2 8oz pkgs of fresh raspberries and cut down the ingredients for that amount. It gave me almost a full cup of sauce. Raspberry sauce is my favorite and this recipe lets those beautiful berries shine through. Serving this with NY Style cheesecake tomorrow. I can hardly wait! :) Read More

Helpful

(13)

Wanderwoman

12/27/2016

I always like to make something as posted before tweaking it to my tastes on another occasion. In this case I wouldn't change a thing. It was luscious. I made a lemon mousse layering raspberry sauce, mousse, raspberry sauce, mousse, raspberry sauce and topping with a few raspberries and a dollop of whipped cream. Everyone raved!! Make this. Read More

Helpful

(7)

HeatherHN

07/09/2018

Helpful

(6)

scrooge

07/10/2017

was too thin so I added corn startch and reintroduced half the seeds to add texture but was very tasty. Use only a tablespoon sugar for diabetics is more than enough Read More

Helpful

(1)

Rachelle

05/29/2016

Used this as a drizzle for mini key lime pies and it was delicious!!!! Used lime juice instead of lemon. I did use a little more sugar than called for too. I cut the recipe in half so we didn't have too much and there is still plenty leftover after 16 individual pies. Read More

Helpful

(1)

Tracee Myles Kay

04/13/2019

Sauce was simple and delicious. I poured it on top of my pancakes. I didn't strain the seeds I happen to like raspberry seeds. Also I used light brown sugar and only 1/8 cup of white sugar. Read More

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(1)

ConkyJoe

02/03/2019

Simple and delightful. Served with "Chef John's Chocolate Decadence". Also put some on frozen vanilla yogurt which was very good. I may add this sauce to a homemade ice cream base to make raspberry ice cream. The only thing different I would do next go round is hold off adding any water as the sauce was a tad thinner than desired. If the sauce is to thick after straining I would then add a small amount of water to reach the desired consistency. Great sauce for many different desserts. Read More

Helpful

(1)

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All Reviews

was too thin so I added corn startch and reintroduced half the seeds to add texture but was very tasty. Use only a tablespoon sugar for diabetics is more than enough

Sauce was simple and delicious. I poured it on top of my pancakes. I didn't strain the seeds I happen to like raspberry seeds. Also I used light brown sugar and only 1/8 cup of white sugar.