Turn fresh (or frozen!) raspberries into a delicious Raspberry Sauce by adding just a bit of sugar and time. Seriously, it's just that simple. No cooking (not having to even light the stove in the heat of summer, a.k.a. raspberry season, is a real winning point of this recipe!) involved. Scroll down for yummy ways to use this easy concoction.
Note that frozen raspberries work perfectly in this recipe, so if you had a big hull over the summer and froze some of them, go ahead and use them here.
- 12 ounces fresh or frozen raspberries
- 2 to 6 tablespoons sugar
- If using fresh raspberries, quickly under cool water and pat them thoroughly dry. Put them into a medium bowl.
- Sprinkle the berries with sugar to taste. I find about a tablespoon of sugar per every 6-ounces of raspberries to be about right, but I'm sure plenty of people would prefer 2 or 3 tablespoons. Really ripe berries won't need a ton of sugar, but this method makes excellent use of ho-hum berries by sweetening them up and drawing out their juices.
- Use a fork to mash the berries. Raspberries, as you might guess, will mash up very quickly and easily.
- Cover the bowl and let the raspberries sit (or mascerate, the culinary term for "marinating" sweet things) until the sugar has pulled out the juices from the raspberries and created a sauce. The berries will get a bit saucy immediately, but you'll want to let them sit and let the sugar dissolve into the berry juices. This should take about 15 minutes, but feel free to let them sit for several hours if that timing works better for you.
- Taste the sauce and add more sugar, if you like.
- At this point, you can serve the sauce. For a more elegant presentation, you can strain the sauce through a fine-mesh sieve to remove the seeds. You can store the sauce, covered and chilled, for up to a week.
How to Use Raspberry Sauce
Use this Raspberry Sauce on ice cream, in shortcakes (along with some fresh berries for texture, if you like), over yogurt, or on pancakes or waffles instead of maple syrup. It's also lovely layered with yogurt to make raspberry parfaits—for the prettiest version spoon some yogurt into a glass parfait glass, glass bowl, or even a wine glass, then spoon in some sauce, then some yogurt, then more sauce. Sprinkle in some granola in the parfaits and you'll have a tasty breakfast.
Or, if you want to get more indulgent, fold the sauce into a pint of heavy cream whipped to soft peaks; doing so means you'll have made a raspberry fool, a raspberry twist on a classic English strawberry fool, one of the world's simplest, easiest, and yet tastiest desserts.