Enjoy this quick and easy raspberry sauce with pancakes, waffles, and a number of desserts. It comes together in a flash, making it a great last-minute dessert.
I think it’s safe to say that raspberries are my favorite fruit. I didn’t always think so, but over the last couple years I’ve bought them more often, played with them in recipes, and come to the conclusion that they are indeed awesome. When my local grocery stores have frozen raspberries on sale, I buy bags and bags of them and stash them in the freezer. So good.
This past summer, I discovered a quick and easy way to make homemade raspberry sauce. It is amazingly good and so simple! My 8-year old made the first batch — all by herself.
My sister and I were busy making aebleskiver (recipe coming later this week) and the kids wanted raspberry sauce to go with. Off the top of my head, I instructed said third grader to combine water, sugar, and frozen berries in a pan and to let it simmer. The result was an amazing gift of happenstance — a super simple, wonderfully delicious raspberry sauce.
Since then we’ve enjoyed it on aebleskiver, waffles, and chocolate cake. It’s so quick and simple, you really are going to want to add it to your repertoire of Pulled-That-Magic-Dessert-Out-of-My-Hat recipes.
Stash a few bags of frozen raspberries in your freezer so that you can make it whenever you want, even at the last minute. Pair it with frozen pound cake, ice cream, a cake-mix cake, or even from-scratch pastries. My sister likes to pair it with this Brownie Ice Cream Cake.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. As I mentioned, buying frozen raspberries on sale is imperative. If you buy them at a chichi grocery store, you’re going to pay a pretty penny. I found bags of berries on sale at Sprouts for $1.50 over the last few months and load up whenever possible. Next time I’m buying a whole case if they’ll let me.
How I make this recipe easy:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use for this recipe:
- a stainless steel saucepan
- measuring cups
- dual-sided silicone spatula/spoon – This is great for the cooking process as well as scraping every last bit out of the pan.
- a fine mesh sieve – if you want to strain out the seeds. I don’t mess around with that.
- 12 ounce bag frozen raspberries no need to thaw
- 1/4 cup sugar
- 1/4 cup water
- In a medium saucepan, combine the raspberries, sugar, and water. Cook mixture over medium-high heat until berries cook down and sauce thickens, about 10 to 15 minutes.
- If desired, strain the sauce through a fine mesh sieve to remove the seeds.
Serve the sauce hot, warm, or cold with any dessert or breakfast pastry you desire.
Store in the refrigerator for up to 4 days.
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I love raspberry sauce paired with a rich, decadent chocolate cake. (Think PF Chang’s Great Wall of Chocolate). Thanks Jessica I know what’s on my dessert menu for New Year’s Eve dinner thanks to your recipe.
YUM! Happy Holidays!
Any thoughts/experience on this technique with other berries? I have a lot of blueberries right now, seems like that would work, right?
I haven’t done it with other berries, but I imagine it would work just fine with blueberries! Let me know how it works out.