Raspberry Sauce - A simple and versatile sauce perfect for desserts and more.
- Carbohydrate 15.7103250345163 g
- Cholesterol 0 mg
- Fat 0.201717708334808 g
- Fiber 2.00129166670657 g
- Protein 0.3715416666687 g
- Saturated Fat 0.0060839583335265 g
- Serving Size 1 1 Serving (43g)
- Sodium 0.44093750010675 mg
- Sugar 13.7090333678098 g
- Trans Fat 0.060031250000793 g
- Calories 63 calories
Step-by-step
- Place raspberries and sugar in a heavy saucepan.
- Bring to boil stirring constantly.
- Boil for 5-7 minutes on high stirring constantly so as not to burn.
- You can see a trail when you scrape the bottom of the pan using your spatula.
- At this point, turn off heat and add lemon juice and cool.
- It will thicken as it sits.
Unlike a cooked fruit compote that preserves whole fruit structures and soft pockets, this preparation breaks down the berries entirely into a smooth, pourable coating. Fresh raspberries vary wildly in their natural pectin content depending on the week of harvest and ripeness, meaning frozen berries often yield more consistent results because they are picked and packed at peak maturity. Cooking the mixture in a heavy-bottomed saucepan prevents scorching while the sugar draws out the cellular moisture to form a syrup.
Scaling and Thickening Mechanics
Multiplying this recipe requires attention to surface area and evaporation rates. Doubling the batch in the same pan increases the liquid volume without expanding the pan base, which extends the boiling time past the standard seven minutes to reach the same reduction point. Watch for the specific visual cue: dragging a spatula across the bottom of the pan should leave a clear trail that slowly fills back in. Lemon juice added at the end of the cooking process provides acid to balance the sweetness while chemically interacting with the remaining pectin to reinforce the final set. Cooling allows residual heat to dissipate and the sauce to thicken noticeably before service.
- If the sauce remains too runny after cooling, return it to the heat for two additional minutes.
- When doubling quantities, use a wider pan to maintain the necessary evaporation rate.
- Store the finished product in a sealed glass jar in the refrigerator for up to seven days.
