Print recipe
 

Raspberry Sauce

Preparation time 10 minutes
Cook time 15 minutes
Makes about 400 milliliters (1¾ cup)

Ingredients*

• 500 grams (17.6 ounces) raspberries, fresh or frozen
• 50 grams (¼ cup) sugar
• 30 milliliters (2 tablespoons) water
   

* Adjust the amount of sugar and water to suit your taste (i.e. sweeter or more runny).  If your raspberries are unripe or out-of-season, add more sugar to balance out the tartness, if needed. 

Method

1. Measure out the ingredients. 
    
2. Combine the ingredients in a medium saucepan and cook over medium heat, stirring frequently, until the raspberries break down and the sugar has dissolved. This should take about 10-15 minutes.
    
3. Let the raspberry mixture cool slightly and then purée using a handheld blender or food processor.
    
4. Strain the sauce through a fine-meshed sieve, like a chinois, to remove the seeds. Depending on the strainer you use, a few seeds may remain. 
    
5. Let the sauce cool completely before storing in an air-tight container in the refrigerator for up to a week.   Use as needed.

Published: 11 September 2020
Updated: 2 January 2022