Best 3 Freezer Raspberry Sauce Recipes
Indulge in a delightful culinary journey with our collection of tantalizing raspberry sauce recipes. Whether you're craving a vibrant coulis to elevate your desserts or a zesty glaze to enhance your savory dishes, we've got you covered. Embark on a flavor adventure as you explore our curated recipes, ranging from a classic fresh raspberry sauce to a unique roasted raspberry sauce, each offering a distinct taste experience. Prepare to tantalize your taste buds with these versatile sauces, perfect for adding a burst of flavor to everything from pancakes and waffles to grilled meats and roasted vegetables. Get ready to elevate your meals to new heights with our delectable raspberry sauce recipes.
Let's cook with our recipes!
RASPBERRY DESSERT SAUCE
This raspberry dessert sauce topping is fresh, quick, & easy and gives desserts and breakfast dishes that little something extra! You can use fresh or frozen raspberries.
Provided by Sally
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
- 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.
- Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
- Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
- Cover and store for up to 1 week in the refrigerator.
REALLY EASY AND GOOD FREEZER RASPBERRY SAUCE
Perfect to have handy in your freezer for thousands of uses, like sponge cake, shortcake, pancakes, waffles or even ice cream. While raspberries are in season, take advantage of making this and freezing. There is no cooking at all with this recipe, and can also be stored up to 3 weeks in the refrigerator. If you plan on doubling the recipe, prepare in two separate bowls. Make sure to purchase liquid pectin only for this. If freezing, thaw and stir before using.
Provided by Kittencalrecipezazz
Categories Raspberries
Time P1D
Yield 4 pints
Number Of Ingredients 6
Steps:
- Combine 3-1/2 cups MASHED berries, sugar and corn syrup; stir until well mixed.
- Let stand at room temperature for 10 minutes.
- In a small bowl, combine liquid pectin and lemon juice; stir into the fruit mixture and stir for 3 minutes (making sure that the pectin is mixed in completely).
- Add in remaining WHOLE berries, stirring carefully not to break too much, but make certain that the berries are coated with the berry/pectin mixture.
- Ladle into 1-pint freezer containers; seal and let stand room temperature for 24 hours, or until partially set.
- **NOTE** you can also store in the refrigerator for up to 2 weeks (after the 24 hours of counter time).
Nutrition Facts : Calories 937.9, Fat 1.6, Sodium 55.1, Carbohydrate 242.2, Fiber 14.5, Sugar 182.4, Protein 2.6
EASY RASPBERRY SAUCE
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
Tips:
- Use ripe and fresh raspberries for the best flavor.
- If you don't have fresh raspberries, you can use frozen raspberries that have been thawed and drained.
- Add a tablespoon of lemon juice to the sauce to brighten the flavor.
- You can also add a teaspoon of vanilla extract or almond extract for a richer flavor.
- If you want a smoother sauce, you can strain it through a fine-mesh sieve.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Conclusion:
This freezer raspberry sauce is a delicious and versatile way to enjoy the taste of raspberries all year long. It's perfect for topping pancakes, waffles, ice cream, yogurt, or even just eating by itself. With just a few simple ingredients and a little bit of time, you can make this delicious sauce that will be enjoyed by everyone.
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