Raspberry Sauce

Took me a while - but here's the recipe for the raspberry sauce I used in my Dark Chocolate Chunk Brownies with Raspberry Whipped Cream. I found it in my cookbook Best Recipes from American Country Inns and Bed & Breakfasts by Kitty and Lucian Maynard (great collection of recipes though I have found many mistakes in the amounts of ingredients listed). This sauce is SO yummy!! The perfect combination of sweet and tart. And you can use it so many different ways!

Just look at that beautiful sauce cooking up!

There it is - in drizzle form. Such a pretty red!

By the way, this is what I use whenever I have anything to drizzle. I think it was in an inexpensive 2-pack from Walmart.

Raspberry Sauce

3/4 cup water
1 cup sugar
1/4 cup lemon juice
6 oz frozen raspberries
1 1/2 tablespoons cornstarch
2 tablespoons hot water
{I used organic ingredients where possible.}

In saucepan, combine water, sugar, and lemon juice. Bring mixture to a boil. Reduce heat and simmer for about 2 minutes. Add raspberries and return to boiling. No need to thaw the raspberries first - just put them in right out of the freezer! Remove from heat and cover. Let stand for 10 minutes.

Strain liquid through fine mesh strainer and don't press or squeeze the raspberries as you do this. Discard berry pulp and seeds (or could you bake it in some muffins I wonder?). Put strained liquid back into saucepan. In small dish, combine cornstarch and 2 tablespoons hot water. Stir until dissolved and smooth. Stir cornstarch mixture into raspberry sauce. Stir sauce constantly over medium heat until it thickens. Cool and chill sauce. Store in refrigerator.

Sauce pooled on a plate.

Hmmm...can't let that go to waste - better mop it up with a leftover lemon bar.  :)

There are so many great uses for this sauce:

• Drizzle onto dessert plates.
• Pour over servings of chocolate cake or cheesecake.
• Use as an ice cream topping.
• Pour over pancakes or waffles.
• Mix with melted chocolate chips and cream for a chocolate raspberry ganache.
• Whip with heavy whipping cream to make raspberry whipped cream (pictured below).

That raspberry whipped cream is so so good! I think it would make a great frosting for some devil's food cupcakes or a filling and frosting for a lemon cake. Yum!

Have you made raspberry sauce before? Do you have some more ideas on how you could use this sauce?


Have a blessed day friends!