Ina Garten Fresh Raspberry Sauce

Ina Garten fresh raspberry sauce turns fresh raspberries, raspberry preserves and a splash of framboise into a smooth, glossy dessert sauce in 10 minutes. Try this easy make ahead dessert sauce for summer brunch or dinner parties, since it uses few ingredients and keeps in the fridge.

Simmer the raspberries with the sugar and water for a full 4 minutes, because that is what dissolves the sugar and pulls out the juice. Cut it short and the sauce tastes thin and a little gritty instead of rich and fruity.

Ina Garten blends fresh berries with good raspberry preserves instead of using fruit alone, so the sauce tastes deeply of raspberry and sets with a glossy body. The splash of framboise at the end adds a floral note, and since the whole thing chills ahead, it fits her make-ahead cooking.

Source: Make It Ahead (2014)

Ina Garten Fresh Raspberry Sauce

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

120

kcal

Simmered raspberries and preserves are blended until silky, then chilled with a splash of framboise. Once cold, it pours smooth and thick enough to coat a spoon.

Ingredients

• 1 half-pint fresh raspberries (6 ounces)
  

• 1/2 cup sugar
  

• 1/2 cup good raspberry preserves (6 ounces)
  

• 1 tablespoon framboise liqueur
  

Directions

• Simmer the berries: Place 1 half-pint fresh raspberries, 1/2 cup sugar and 1/4 cup water in a small saucepan. Bring it to a boil, then lower the heat and simmer for 4 minutes.
• Blend until smooth: Pour the hot mixture and 1/2 cup raspberry preserves into the bowl of a food processor fitted with the steel blade. Process until the sauce is completely smooth, which only takes a minute.
• Add the framboise: Stir in 1 tablespoon framboise liqueur while the sauce is still in the bowl. Mix it well so the flavor spreads evenly through the sauce.
• Chill and serve: Transfer the sauce to a jar or pitcher and refrigerate until cold. It thickens a little as it chills, so give it a quick stir before pouring.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart 14-cup food processor, Bormioli Rocco glass pitcher with lid. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well here since they get cooked and blended anyway. Thaw them first and add their juices to the pan, then simmer for the same 4 minutes.

What can I use instead of framboise?

Chambord or another raspberry liqueur is the closest swap. If you want to skip alcohol, a teaspoon of lemon juice brightens the sauce in a similar way.

How far ahead can I make this raspberry sauce?

It is a true make-ahead sauce, so you can make it a few days before you need it. Keep it covered in the fridge and stir it before serving.

What do I do if I don't have a food processor?

A blender or an immersion blender gives the same smooth result. For a seedless sauce, press it through a fine mesh strainer afterward.

What is the most common mistake with this sauce?

Skipping the chill is the usual one, since the sauce tastes sharper and looks thinner while it is warm. Give it time in the fridge and the flavors settle and the texture thickens.