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Fresh Raspberry Sauce

Rated as 4.72 out of 5 Stars
57k

"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."
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Ingredients

55 m servings 44
Original recipe yields 12 servings (3 cups)

Directions

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  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.

Footnotes

  • 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; 0.3 10.8 0.5 0 < 1 Full nutrition

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Reviews

Read all reviews 28
  1. 32 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 fla...

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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 ...

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 i...

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 minute...

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 ...

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 fla...

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 ...

Easy recipe - I did not use any water and pureed the sauce after it cooled. Used the same recipe for frozen blueberries and everyone loved it! We served our guests a choice of raspberry or blue...

Made recipe exactly as listed, except for straining. After cooling the sauce a bit, I put it through the juicer/smoothie attachment to my Magimix food processor (removes the seeds as it presses...

This went perfectly with the flourless chocolate cake!