Quick Raspberry Sauce

Preparation info
  • Makes: about

    1 cup

    • Difficulty


Appears in
Rose's Celebrations

By Rose Levy Beranbaum

Published 1992

  • About

This is a speedier version than the previous one because the fruit and juice are cooked together. It is also delicious but not quite as fresh tasting as the Cordon Rose Raspberry Sauce for which the fruit is not cooked at all.


Defrost the raspberries overnight in the refrigerator or for several hours at room temperature.

In a medium saucepan, combine the raspberries with the ¼ cup of sugar and bring the mixture to a simmer over medium-low heat. Cook, stirring often to avoid scorching, until reduced to about