Fresh Raspberry Sauce Recipe

The sauce was fresh, smooth and addictive! 1. Because the berries vary in sweetness as well as personal preferences vary, I suggest only adding half the sugar in the beginning. After 4-5 minutes, taste for sweetness. If more sugar is needed add a tablespoon at a time until satisfied. 2. Add a small pinch of salt. 3. Refrain from adding water until the raspberries release their juices, then add a tablespoon of water until the desired consistency is reached. 4. This sauce would be fantastic in savory dishes. Just reduce the amount of sugar. Perhaps add herbs and spices to make it even more special.

So simple and so delicious. What a bright taste! Used 2 8oz pkgs of fresh raspberries and cut down the ingredients for that amount. It gave me almost a full cup of sauce. Raspberry sauce is my favorite and this recipe lets those beautiful berries shine through. Serving this with NY Style cheesecake tomorrow. I can hardly wait! :)

I used frozen berries because the freezing process helps break down the berries and allows you to extract more juice. I also used a stainless steel mill to separate the seeds from the syrup after cooking on the stove. It’s not perfect in that a few seeds get through, but it’s quick and allows you to finish with more syrup that you can scrape off with the spatula. I like the sweet sour taste so I added a little more lemon as well. Excellent over vanilla ice cream or in a drink with sparkling water!

I only had 22 oz of fresh raspberries, so I adjusted the sugar a bit and stuck with the 2 tsp of lemon juice. I did not add any water. After cooking I pulsed the fruit in the blender just a bit then worked it through a sieve with my spatula. Ended up with 2 cups of thick, yummy, raspberry sauce. Delish!

Very thin and not sweet enough. Took forever to strain also and only yielded 1/2 cup liquid after straining. Had to add cornstarch (mixed first into water) and some additional sugar to get flavor and consistency I wanted.

Used this for the topping on a "Swedish Cream Dessert". Left out the water, used Truvia (trademark)instead of sugar, mashed berries with a potato masher while cooking. Let it cool then spooned over the Swedish Cream containers (after they had also cooled). Placed in refrigerator for several hours before serving. Was wonderful.... You could also place a dollup of whipping cream on top as an added attraction.... :-)

I always like to make something as posted before tweaking it to my tastes on another occasion. In this case I wouldn't change a thing. It was luscious. I made a lemon mousse layering raspberry sauce, mousse, raspberry sauce, mousse, raspberry sauce and topping with a few raspberries and a dollop of whipped cream. Everyone raved!! Make this.

Fantastic!!!! I used frozen raspberries and saved fresh food ones for decorating. I didn’t need to use any water to thin it out. In fact I took what easily ran through a strainer set it aside and then took the thicker part that took work to get through the strainer and used that in my cheese cake. Then mixed the rest back with the initial for the extra sauce for later. So many compliments on the sauce. Simple and fantastic.

I cut the recipe in half and used frozen raspberries, and it was still awesome! Need a fine strainer to really get the most out of the berries and he means it when he says scrape the underside of the strainer. Well worth the time to have this to go with the cheesecake I was making it for.

I made a smaller batch using six oz by weight of raspberries, two tablespoons of sugar, and three tablespoons of water. I didn't have lemon juice. I didn't strain and added it to 2 quarts of country time lemonade. It was great!

Love this raspberry sauce! So easy to make, and such bright flavor. My only substitution was to use maple syrup in place of white sugar, and I left out the water like Chef John suggested for a thicker sauce. I love how the raspberry flavor is front and center, and that the sauce isn't too sweet. Thanks for the recipe, Chef John!

Can I can or freeze this for later?? It's goooood!!!

Seriously, zero complaints — tastes epic.

Excellent! I had to thicken with cornstarch, that I cooked with the sauce, and next time would add more sugar (depending on use.) I served this warmed with Natasha's Italian Donuts (Olive Garden Zeppoles) and it was magnificent! Very fresh taste. Quick and easy.

Added a little more sugar! I'm sure it depends on the raspberries. It's lovely.

No changes. Simple, fragrant and delicious. A show stopper for any chocolate dessert.

I don't strain out the seeds. Everyone loves it. Also, this last time I made it I used Monk Fruit sugar for a non-sugar option. Tasted great like it had sugar in it. No artificial taste.

Made it once — already planning to make it again next week.

Fast, satisfying, and delicious — what more can you ask for?

Love this raspberry sauce! So easy to make, and such bright flavor. My only substitution was to use maple syrup in place of white sugar, and I left out the water like Chef John suggested for a thicker sauce. I love how the raspberry flavor is front and center, and that the sauce isn't too sweet. Thanks for the recipe, Chef John!