Meanwhile, for the ripple sauce, place the fruit, sugar and water into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down. Combine the sugar and cornstarch in a medium saucepan. Whisk together. Add the frozen or fresh berries, lemon juice and water, mixing to combine. Increase to medium heat and bring to a low simmer. But a simple raspberry galette with walnut streusel is an easy way to use up raspberries, or an Anne of Green Gables raspberry cordial! Ingredients for Raspberry Sauce This delicious raspberry sauce is the perfect topping for any of your favorite desserts. The different ways to use it are endless, but here are a few of my favorite wats to use this dessert sauce:

Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and—if desired for a richer flavor—stir in vanilla extract. This homemade raspberry sauce is perfect for using up your summer bounty of raspberries and is the perfect topping for peach melba as well as plain ol’ vanilla ice cream!In the words of Messrs Gilbert and Sullivan in HMS Pinafore … “With a bit of burglary” … although I’m not sure those masters of topsy-turvy quite had the contents of a fridge in mind. Vanilla pots with raspberries and raspberry sauce

Vanilla-Vanilla compliments nearly any fruit, add a touch of vanilla bean paste or just a drop of vanilla extract. Remove the sauce from the refrigerator and spoon over desserts (e.g., as a topping for vanilla ice cream) or add to a recipe to add a raspberry flavor (e.g., Raspberry Buttercream or Raspberry Cream Cheese Filling). Storing Raspberry Sauce One of the most famous ice cream makers in the world, originally from the USA, you will find Ben and Jerry's inside some Odeon and Vue cinemas. Famous flavours include Chocolate Chip Cookie Dough, Cherry Garcia, Chunky Monkey and Fossil Fuel. Remove from the heat and stir in the salted butter until completely melted. Cool until slightly warm, then pour the sauce into a lidded jar, place the lid on and refrigerate.

Raspberry Sauce:

Homemade raspberry sauce is easily one of my favorite treats on the planet! It is perfect served over a number of desserts like cakes, or brownies. My kids happen to like it served over vanilla ice cream. My personal fave way to eat this is over waffles with fresh whipped cream! This is a multi-step recipe that is more complex than simply smashing berries with water and sugar and boiling, but it’s worth it for a silky smooth sauce! When storing fresh berries in the fridge, the container they came in is the perfect vessel as there are holes to encourage air circulation. Before placing in the refrigerator though, add a piece of paper towel to the bottom to absorb any moisture and prevent the raspberries from growing mold. (Be sure to place the toweling only on the bottom and not the top so you don't cover the air holes.) Cook the raspberries, stirring occasionally, until softened and broken up into the sauce, around 10 minutes.

Simply put, it is a vanilla custard, gently baked in a bain-marie until just set, then put aside to cool. Then it’s heaped with a raspberry sauce and served with a bowl of raspberries alongside, a clean, delicate conclusion to lunch or dinner when temperatures are on the rise. Or indeed, any time in between those two meals. I confess to being found in the kitchen all too often with an empty ramekin in one hand and a telltale splash of cream and raspberry pink down my front, rumbled by cooks whose suspicions were aroused by a half-eaten punnet of raspberries sitting upon a bench. After you get the hang of making fruit sauces, then you can use the same base recipe and technique for nearly any sauce using fresh or frozen fruit, like our Strawberry Topping. I have also found that some varieties of raspberries are almost ALL seeds, so it really depends on the types of berries you have whether you want to skip this step. How to Freeze Raspberry Sauce Let the mixture cool, then add the remaining raspberries (from the original 12 ounce bag) and stir gently.Now this recipe for raspberry sauce is meant to match my Classic Peach Melba, show above, so it is absolutely a SEEDLESS raspberry sauce. You can skip the steps to remove the seeds if you prefer, but all you need is a fine mesh strainer you guys, or a little bit of cheesecloth and you have a slily smooth sauce that is much better without the seeds. All you need to do is: As you can see from my photos, we leave the seeds in our raspberry sauce. If you like yours seedless, that’s ok too! Simply pour the warm sauce through a fine mesh strainer into a bowl. You can work the sauce through the strainer with a spatula, and leave those seeds behind! Lemon Juice: The sauce needs *something* to balance the berry and sugar, and lemon juice provides that hint of freshness. Do not leave it out or the sauce will taste pretty flat. You can also add a splash of vanilla extract once the sauce comes off heat. (Vanilla is optional, but tasty!)

Raspberry Sauce is incredibly easy to make at home with simple ingredients that you probably already have in your pantry!

You might also like

Frozen Raspberries: Generally speaking, unsweetened frozen fruit still has just as many nutrients and no additives or preservatives. They will undoubtedly be less expensive than fresh, but not have as much flavor or be as sweet as the natural sugars in fresh since they have had time to develop. Thankfully, this recipe uses sugar, so that combats the issue. Whether you are heading there for a meal or just a sugar fix, the choices are out of this world. Our lovely county is also full of fabulous ice cream vans and parlours selling classic Mr Whippy 99s, retro lollies and gelato in a range of scrumptious flavours. Storage:Homemade raspberry sauce will stay fresh in an airtight container in the refrigerator for up to 2 weeks.