Raspberry Sauce

Preparation info
  • Makes about

    ¾ cup

    • Difficulty


Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

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


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


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.