Label
All
0
Clear all filters

Raspberry Sauce

Rate this recipe

Preparation info
  • Makes about

    ¾ cup

    • Difficulty

      Easy

Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

A great, versatile sauce—you can substitute other berries, peaches, or plums.

Ingredients

  • 12-ounce bag frozen raspberries (no sugar added), defrosted
  • 2 tablespoons sugar, or as needed

Method

Puree the raspberries in a food processor. Strain the puree through a fine-mesh sieve into a bowl, discarding the seeds. Stir in the sugar. Taste for sweetness and add another tablespoon of sugar if needed. Refrigerate until ready to use.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title