This easy raspberry sauce can be made using frozen berries. This simple recipe can be used with all kinds of desserts from cheesecake, ice cream, brownies, pancakes, or molten lava cake.
This recipe can be adjusted according to whether you want a smooth, seedless sauce or coulis, or more rustic with the seeds.
Sauce or Coulis
Sauces can be either sweet or savory. The consistency can be as thin as a glaze or thicker to puddle around vegetables, meats, or other ingredients. So the term is the broad category where gravy, purees, and coulis are subsets.
Coulis, (pronounced koo-LEE,) is usually a thinner (looser) fruit puree than a jam that has been strained to remove any seeds or fibers.
Fresh raspberries are too dear to use in this recipe. But never fear, since the fruit is heated, using frozen raspberries is a fabulous resource. Bagged frozen raspberries come in 12-ounce quantities which is about 2 cups whole berries. Once cooked and broken done, the crushed fruit equals a scant 1-1/2 cups.
Tips for Making Raspberry Coulis
Since the sauce will keep well in the refrigerator for about a week. You can also freeze raspberry sauce wonderfully for up to 6 months. This fact itself makes it a great recipe to have up your sleeve. It is perfect to drizzle over cut-up fruit, ice cream, or pretty much any other dessert.
Make the sauce in batches and often. Since the recipe will thicken in about five minutes, it is simple to make and have on hand. What takes time is straining the seeds out of the warm sauce to extract as much fruit as possible. I use a chinois (cone-shape strainer), but you can easily use a simple strainer over a bowl. Use a rubber spatula to press out the fruit from around the seeds.
I don’t recommend using a blender to break down the seeds. The pureed seeds don’t benefit the sauce as there is an aftertaste from seeds. If you don’t want the seeds in your sauce, it is better to strain them out.
This easy raspberry sauce requires only a few ingredients to make. Frozen raspberries, sugar, a dash of lemon juice to brighten the sauce, water, cornstarch to thicken to the desired consistency.
Other Dishes to Use the Raspberry Coulis
Drizzle it over or under anything chocolate.
Lemon and raspberry are an awesome pairing.
Sliced fresh peaches go wonderfully with easy raspberry sauce.
Make a dressed-up breakfast with a base of Sunrise granola, a layer of vanilla yogurt in a beautiful glass bowl or goblet. Top with a generous helping of this raspberry sauce.
You can make a delicious appetizer by puddling raspberry coulis on a platter and topping with a wheel of baked brie. Top with fresh herbs and cracked black pepper and serve with crackers.
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Easy Raspberry Sauce
- Cook Time: 3-4 minutes
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: sauce
- Method: stovetop
- Cuisine: American, French
Description
This easy raspberry sauce can be made using frozen berries. This simple recipe can be used with all kinds of desserts from cheesecake to brownies or molten lava cake.
Ingredients
- 2 cups (12-ounces) frozen raspberries
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1/3 cup water
- Pinch of kosher salt
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a small saucepan over medium-heat. Add the frozen raspberries, lemon juice, sugar, and water.
- Bring to a boil, reduce the heat to medium-low and simmer for 2-3 minutes while stirring occasionally to break down the fruit.
- Add a pinch of kosher salt.
- In a small container stir together the cornstarch and tablespoon of water to form a slurry.
- Stir the slurry into the raspberry sauce and simmer until the desired thickness.
- Remove from heat and let cool.
- If the sauce is too thick, add a few tablespoons water and stir briskly to thin out the recipe.
- To remove the seeds, press the sauce through a strainer with a rubber spatula to removal the fruit from the seeds.
- Serve the sauce at room temperature. Store any extra in an air-tight container in the refrigerator for 3-5 days.
Notes
You can add 1 teaspoon vanilla extract along with the lemon juice to deepen the flavor.
Transfer the easy raspberry sauce into an air-tight container and freeze for up to 6 months.
You may need to warm the sauce in a microwave for about 20 seconds to thin it to the proper consistency before serving. Stir well and drizzle it over many types of desserts.
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