Best 7 Ruby Red Raspberry Dessert Sauce Recipes

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

QUICK POACHED PEARS WITH RUBY-RED RASPBERRY SAUCE

Steps:

• With apple corer or small knife, remove cores from blossom end (bottom) of pears. Peel pears almost to top but do not remove stems. Rub pears with lemon half, sprinkle with sugar.
• In glass pie plate, arrange pears lying down with stems toward center, add 2 tablespoons water. Cook, uncovered, in microwave oven on High 5 to 6 minutes, until tender, turning pears over halfway through cooking. Transfer pears, stem ends up, to 2 dessert plates, set aside until ready to serve.
• In blender at high speed, puree raspberries. Sift confectioners' sugar through coarse sieve into small bowl. Press raspberry puree through same sieve into same bowl to remove seeds. Discard seeds. Stir liqueur into raspberry mixture.
• To serve, spoon raspberry sauce over poached pears. Garnish with mint sprigs and reserved raspberries.

RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

EASY RASPBERRY SAUCE

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.

RED RASPBERRY SAUCE

Steps:

• Melt jam in a small saucepan over low heat (I did this in the microwave instead- put the jam in a small glass bowl and heat using medium power for 1-2 minutes).
• Stir in lemon juice.
• Remove from heat and place the jam mixture in a small glass bowl.
• Stir in raspberries.
• Serve warm or at room temperature.

RED RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, lemon juice, and salt in a small, nonreactive saucepan over low heat. Cook until berries release their juice and just start to break down, about 5 minutes. Use a rubber spatula to press berries through a fine sieve; discard solids. Let cool, and refrigerate until ready to use.

RED RUBY STRAWBERRY SAUCE

Steps:

• In a large saucepan, combine the sugar and cornstarch. Stir in orange juice concentrate until smooth; add strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. Store in the refrigerator.