Chunky Raspberry Sauce Recipes

RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

CHUNKY RASPBERRY-APPLE SAUCE

Steps:

• Combine all the ingredients except the raspberries in a large heavy saucepan and bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally, until the apples are softened, about 20 minutes.
• Remove the pan from the heat and let stand, covered, until the apples are completely tender, about 10 minutes longer. Mash the apples, then gently stir in the raspberries. Serve the apple sauce warm or at room temperature. Yields 3/4 cup per serving.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

CHOCOLATE CHUNK PANCAKES WITH RASPBERRY SAUCE

Steps:

• Place raspberries, orange juice, lemon juice and sugar in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, milk, yogurt and melted butter until blended. Add to dry ingredients, stirring just until moistened. Fold in chocolate chunks., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with raspberry sauce.

RASPBERRY APPLESAUCE

Steps:

• In a large saucepan, combine apples with 1 cinnamon stick, jam, and water; bring to a boil.
• Reduce heat to low; cover and simmer, stirring occasionally, until apples are tender (about 30 to 35 minutes). Add more water if necessary to prevent sticking.
• Remove from heat; remove cinnamon stick.
• Stir in 2 teaspoons fresh lemon juice.
• The sauce will be somewhat chunky. If you prefer it smoother, puree it in a blender or food processor.

CHUNKY APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine onion, sugar, and wine. Place over medium-high heat; bring to a boil. Reduce heat to medium, and simmer, covered, 4 minutes.
• Add all remaining ingredients except currants; cook until cranberries have popped, about 8 minutes. Remove from heat, and stir in currants. Serve at room temperature.

EASY RASPBERRY SAUCE

Steps:

• In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

CHUNKY RASPBERRY SAUCE

Steps:

• Purée 1 cup (115 g) of the raspberries with 3 tablespoons (45 g) sugar in a food processor until smooth. Put the remaining raspberries in a bowl. Set a mesh strainer over the bowl and press the purée through the strainer over the raspberries. Stir the purée together with the whole raspberries, mashing the berries just a bit as you stir. Add the lemon juice. Taste, then add the additional tablespoon of sugar if you wish. Serve chilled or at room temperature.
• This sauce can be stored in the refrigerator for up to 3 days.