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Fresh Raspberry Sauce

Scott Phillips

Yield: 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

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 15
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 20
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 0


  • 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.


Rate or Review


  • Jason123 | 07/27/2014

    While this may taste good, you cannot mix juice with a bit of sugar and produce a "sauce". The photo is NOT a true depiction. I mixed a bit of cornstarch with mine and cooked it to produce a "sauce".

  • idaho1976 | 07/21/2012

    Fresh taste! Great on chocolate cheesecake.

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