RASPBERRY SAUCE
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
RASPBERRY SAUCE (MADE FROM JAM) RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 2
Steps:
- Pour jam and water into medium-sized saucepan over low-medium heat. Stir continuously until jam melts into smooth sauce. (You could use more or less water, depending upon your preference for thick or thin sauce).
RASPBERRY SAUCE
Provided by Mark Bittman
Categories sauces and gravies
Time 5m
Yield About 1 cup
Number Of Ingredients 2
Steps:
- Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 0 grams, Carbohydrate 111 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 78 grams
FRESH RASPBERRY SAUCE
Steps:
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
RASPBERRY HABANERO JAM
This jam is delicious poured over a block of cream cheese and served with crackers. The heat from the peppers and the sweetness of the sugar and berries complement each other perfectly. A simple and unique appetizer or game day snack. This jam is wonderful on top of vanilla ice cream too!
Provided by Chokolate911
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 7
Steps:
- Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 15.4 g
RASPBERRY JAM/SAUCE
My own recipe, this is a delicious, all natural raspberry sauce that brings out the true flavor of the berries, and is great as a topping for anything from meats to ice cream.
Provided by Desertomaniac
Categories Sauces
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Take the raspberries and put them in a pan on medium heat.
- Mash them up with the back of a spatula.
- Add in the remaining ingredients, except for the sugar, flour, and lemon juice one at a time, mixing thoroughly with each addition.
- Keep mixing to make sure the raspberries don't boil.
- Add your sugar and lemon juice to taste, and keep mixing. If you have sour raspberries add in more sugar, and vice versa.
- Once everything is thoroughly combined, sift your flour in about a teaspoon at a time until you get your desired consistency. The flour will clump if you don't sift it, and it thickens the mixture relatively fast, so make sure not to add too much.
- Once everything is combined, pour it through a sieve if you got any clumps of flour, and serve while it's still hot. I recommend to serve it immediately with lamb chops, beef, or any desert, but you can store it in the fridge for a few days and reheat when needed.
Nutrition Facts : Calories 21.4, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.3, Sodium 3.3, Carbohydrate 4.1, Fiber 0.6, Sugar 1.9, Protein 0.4
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