Raspberry Sauce

Course Dessert

Prep Time 2

Cook Time 10

Thawing Time (if using frozen raspberries) 2

Servings 1.5 cups

12 oz (340g) raspberries, frozen with no sugar added OR 12oz (340g) raspberries, fresh
2 tsp (10g) strained, freshly squeezed lemon juice
⅓ – ½ cup (67-100g) granulated sugar (based on the sweetness level of the raspberries)

Place the strainer over a bowl and completely thaw the frozen raspberries. This will take multiple hours. When thawed, press the berries into the strainer to remove as much juice as possible. Place the remaining pulp into a food processor or blender and puree the raspberries. Then place the raspberry puree back into the strainer to remove all the raspberry seeds.

Place the fresh raspberries into a food processor or blender and puree the raspberries. Pour the raspberry puree into a strainer over a bowl to catch all the juices. Use a spatula to push the puree through the strainer and remove all the raspberry seeds.

You absolutely can make raspberry sauce without a blender or food processor if you would prefer to avoid using an appliance. Use your spatula to push the raspberries against the inside of the strainer to remove the juice and pulp from the seeds. If you use this process, be aware that it takes longer than using a blender or food processor because the fruit clings to the seeds.

Removing seeds from raspberry sauce is really a personal preference. There are some applications where seeds are less noticeable (e.g., in a raspberry crisp/crumble), but frequently, the seeds add an unpleasant textural element to the dessert and have a tendency to get stuck in your teeth. I personally prefer straining raspberry sauce, but if you would prefer to keep the raspberry seeds, just skip the straining step.

If you would like a thin raspberry sauce, you can use the sauce immediately.
If you would prefer a thicker raspberry sauce (e.g., if you need to add it to buttercream), place the raspberry puree into a saucepan over medium heat and reduce to approximately 1½ liquid cups or until you reach the nappe stage (i.e., when the sauce is thick enough to coat the back of a spoon). This should take approximately 5-10 minutes.
Remove from the heat and stir in the lemon juice and sugar. Continue stirring until the sugar completely dissolves. Refrigerate the raspberry sauce for a minimum of one hour before using. This will help it thicken slightly.

Remove the sauce from the refrigerator and spoon over desserts (e.g., as a topping for vanilla ice cream) or add to a recipe to add a raspberry flavor (e.g., Raspberry Buttercream or Raspberry Cream Cheese Filling).

Store the raspberry sauce in an airtight container in the refrigerator for up to 1 week. It can also be stored in the freezer for up to 3 months.