My Recipe Box

Fresh Raspberry Sauce

RATE IT

Yields about 1 cup.

If you’re craving this sauce in the off season, you can make it with frozen berries.

  • 2 cups fresh raspberries
  • 2 Tbs. granulated sugar, or to taste
  • Pinch salt
  • A few drops fresh lemon juice, or to taste

Pass the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon. Discard the seeds. Whisk the sugar and salt into the purée; add the lemon juice. Taste and add more sugar or lemon juice if needed and refrigerate the sauce.

Make Ahead Tips

Well-sealed and refrigerated, the sauce will keep for a couple of weeks.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 15; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 3; Polyunsaturated Fat (g): 0; Sodium (mg): 20; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

Fresh taste! Great on chocolate cheesecake.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More