I usually put this on top of a cheesecake or ice cream.
- Carbohydrate 40.6726066666667 g
- Cholesterol 10.1766666666667 mg
- Fat 4.23895666666667 g
- Fiber 3.9975 g
- Protein 0.778233333333333 g
- Saturated Fat 2.44310366666667 g
- Serving Size 1 1 Serving (100g)
- Sodium 27.879 mg
- Sugar 36.6751066666667 g
- Trans Fat 0.386838666666665 g
- Calories 195 calories
Step-by-step
- Melt butter in a sauce pan.
- Add raspberries (you might want to save some for garnishing).
- Cook over med-high heat.
- Stir often to help the process.
- Once it looks like a sauce start adding the sugar slowly while you are stirring.
- You might want less sugar or more so I usually taste it at 1/2 cup of sugar.
- serve hot or let cool.
How thick should the liquid be before it comes off the heat? When cooking fruit down with sugar, determining doneness relies entirely on visual cues rather than a thermometer, since the high sugar content will scorch long before reaching standard candy stages. Melt two tablespoons of butter in a saucepan over medium-high heat before introducing three cups of fresh raspberries. As the fruit cells break down and release their internal water content, stir frequently to distribute heat evenly across the pan bottom. Pectin naturally present in raspberries requires heat and acid to set, but excessive boiling breaks down these structural chains and turns a bright sauce into a dull paste. Watch for the moment when the mixture coats the back of a metal spoon and leaves a clear path when drawn through with a finger. Introduce one cup of granulated sugar gradually once the fruit achieves a saucy consistency, tasting continuously after the first half cup to balance the natural tartness of the berries. Boiling the mixture for precisely two to three minutes after the final sugar addition dissolves the grains completely without caramelizing the delicate fruit sugars. Transfer the finished liquid to a glass container and chill within two hours to preserve the vibrant red pigment. Stored properly in a refrigerator, the sauce maintains optimal quality for up to five days.
