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

Scale

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

Cook Mode Prevent your screen from going dark

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.