pat's Recipe

Raspberry Sauce

Category: SAUCES/MARINADES

Fresh or thawed frozen blueberries, blackberries, or hulled, thinly sliced strawberries can be substituted for the raspberries. Serve with a slice of cheesecake or pound cake, drizzle over ice cream, or serve with pancakes.

Makes about 1 1/2 cups
3 cups fresh raspberries (15 ounces) or thawed frozen raspberries (18 ounces)
5 tablespoons sugar , plus extra for seasoning
1/4 cup water
1/8 teaspoon table salt
2 teaspoons fresh lemon juice


1. Combine the berries, sugar, water, and salt in a large saucepan. Simmer over medium heat, stirring occasionally, until the sugar is dissolved and the berries are heated through, about 1 minute.

2. Process the mixture in a food processor until smooth, about 20 seconds. Strain through a fine-mesh strainer into a bowl, pressing the solids to extract as much puree as possible. Stir in the lemon juice and season with sugar as needed. Cool to room temperature before serving, about 1 hour.

To Make Ahead

The sauce can be refrigerated in an airtight container for up to 4 days. Stir to recombine before serving.