Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
thanksgiving baking
valentine's baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Raspberry Sauce (Puree) Tested Recipe

Printer Friendly Page

Raspberry Sauce (Puree) Recipe

Although this Raspberry Sauce (Puree) and other fruit sauces are a staple in most commercial pastry kitchens, they are often overlooked by home bakers. What most people do not realize is how wonderfully intense the flavor of homemade Raspberry Sauce (puree) can be. I love its sweet yet tangy raspberry flavor and I find it rivals the flavor of fresh raspberries at their peak. In fact, this raspberry sauce does not even use fresh raspberries, instead frozen unsweetened raspberries are used which luckily are available year round and at a reasonable price. 

 

The reason I use frozen unsweetened raspberries, rather than sweetened raspberries, in this sauce is because I want to be able to control the amount of sugar in the sauce. I also like to use frozen raspberries as I find their flavor is consistently good. That is because the berries are picked at their peak and then quickly frozen. Also, unlike fresh fruit that spoils very quickly, fruit sauces will keep in the refrigerator for at least a week and can even be frozen for several months. Raspberry sauce has many uses. For a quick weekday dessert it can be simply poured over a bowl of ice cream or frozen yogurt. I also like to use it to make the kids a delicious smoothie or maybe even a milkshake. You can fold it into whipped cream for a raspberry flavored cream. It also is very nice when poured over chocolate desserts or a variety of other plated desserts.

 

Raspberry Sauce (Puree): Thaw the unsweetened frozen raspberries in a fine meshed strainer placed over a large bowl. (This will take a few hours at room temperature or you can defrost the berries in the microwave.) Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a spoon. (All that should remain in the strainer is the raspberry seeds.) Throw away the seeds and, to the strained juice, stir in the lemon juice (if using) and white sugar (add more if needed). 

Can be covered and stored in the refrigerator up to a week, or freeze up to a year.

Makes about 3/4 cup (180 ml). Preparation time 20 minutes.

Raspberry Sauce (Puree):

1 - 12 ounce bag (340 grams) of frozen unsweetened raspberries

1/4 cup (50 grams) granulated white sugar, or to taste

1/2 teaspoon of freshly squeezed lemon juice (optional)

 

 
         
         
 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC