Raspberry Sauce/Filling
"Use this as an icecream topping, pancakes, waffles, toast or use it as a cake filling, oh the possibilities!"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (261.6 g)
- Calories 332.2
- Total Fat - 11 g
- Saturated Fat - 3.4 g
- Cholesterol - 9.1 mg
- Sodium - 738 mg
- Total Carbohydrate - 49.3 g
- Dietary Fiber - 5.1 g
- Sugars - 4.6 g
- Protein - 9.1 g
- Calcium - 145.7 mg
- Iron - 3.6 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve or you can skip this step and just blend the raspberries with an immersion blender. Return the strained mixture to the heat.
Step 2
Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture.
Step 3
Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely, stirring every once in a while. It will take awhile to set up. It will thicken like a jelly. (if using it for a cake filling stir it for easier spreading).
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use frozen raspberries that are not packed in syrup for the best results.
- Adjust the amount of sugar and lemon juice according to your taste.
- Agave syrup instead of granulated sugar: Agave syrup is a healthier alternative to granulated sugar as it has a lower glycemic index and is a natural sweetener. It also adds a subtle flavor that can complement the raspberry flavor.
- Arrowroot powder instead of cornstarch: Arrowroot powder is a gluten-free alternative to cornstarch and is a good thickening agent. It adds a glossy sheen to the sauce and has a neutral flavor that won't overpower the raspberry flavor.
Strawberry Sauce/Filling Replace the raspberries with 2 (12 ounce) packages of frozen strawberries. Follow the same instructions as the original recipe.
Vanilla Pound Cake with Raspberry Sauce. This classic pound cake pairs perfectly with the sweet and tart raspberry sauce. The cake's rich buttery flavor compliments the raspberry sauce perfectly, making for a delicious and indulgent dessert.
Chocolate Mousse: This rich and creamy chocolate mousse is the perfect complement to the Vanilla Pound Cake with Raspberry Sauce. The sweetness of the mousse balances out the tartness of the raspberry sauce and adds an extra layer of decadence to the dessert.
FAQ
Q: How long does the raspberry sauce take to prepare?
A: The raspberry sauce takes around 25-30 minutes to prepare, including the time spent simmering and cooling.
Q: Does the raspberry sauce need to be refrigerated?
A: Yes, the raspberry sauce should be stored in an airtight container in the refrigerator after it has cooled.
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Fun facts:
Raspberries are believed to have originated in Eastern Asia, and were first cultivated in Ancient Rome. Emperor Nero is said to have enjoyed them in his feasts.
Raspberries are a favorite of Queen Elizabeth II, who is said to have them with her breakfast every morning.