Homemade Raspberry Sauce

Homemade raspberry sauce is a decadent summer treat that I make once a year with raspberries from my own garden. No matter where you get your berries they're always best when they're at their peak in July and August. To make the most of the short season I make this sauce and hide it (or hoard it) in the back of the fridge. I've been known to find it on Valentine's Day.

Once you've got this raspberry sauce in your fridge you can use it in many ways. Here are my top five!

• For these decadent Raspberry Swirl Cheesecake Brownies.
• Drizzled over whipping cream on top of this Quinoa Chocolate Cake.
• Served with Grilled Peaches, a simple yet memorable summer dessert!
• To make Raspberry Butter that can then be slathered on muffins, scones or biscuits.
• On top of pancakes, waffles, crepes or swirled into a pancake bake.

Ingredients

I always use fresh raspberries but I'm sure you can use frozen ones with excellent results.

• raspberries
• sugar
• lemon juice

See recipe card for exact amounts.

Substitutions

I don't have a lot of experience with sugar substitutions. I'm trying to eat less foods with sugar and spend more time trying different gluten free flours and eating 30 plants a week. From podcasts I listen to monk fruit sweetener sounds like a good option, better than agave or artificial sweeteners.

If you've have had success cooking or baking with sugar substitutes I'd love to hear about it. I'd also be happy to share that knowledge with my subscribers in my weekly update. Sign up if you haven't already.

Equipment: Jars and Labeling

I pour my raspberry sauce directly into jam jars and use my label maker to label it. To make a perfect hostess gift pop that jar into a cellophane bag and tie it with a pretty ribbon. Anyone would be happy to receive that homemade gift.

Storage

I gave it away by saying I make this sauce in the summer and serve it on Valentine's Day. Gluten free eaters are always aware of cross contact, food being in contact with wheat. For anything you're storing in the fridge for a long time, this is when using cross contamination is the correct term.

Always use a clean utensil in the jar to avoid contamination. Everyone in a house that cooks gluten free needs to understand and follow this rule. No double dipping (utensils or fingers), no swiping or licking from the edge of a jar. This is how to avoid contaminating food and it applies to store bought ingredients too.

Homemade Raspberry Sauce

Homemade raspberry sauce is a special treat to make when raspberries are at their peak and I've got lots of ways for you to use it!

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Course: Homemade Sauces

Cuisine: Canadian

Keyword: homemade raspberry sauce recipe

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Squish and drain.: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 cups

Author: Cinde Little

Ingredients

• ▢ 2 cups raspberries
• ▢ 1 cup sugar
• ▢ 2 teaspoon lemon juice

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Instructions

• Heat berries and sugar over low heat, stirring occasionally. Simmer 10 minutes.
• Add lemon juice and let cool.
• Put strainer over a bowl and pour mixture into strainer. Using the back of a wooden spoon press on the berries to extract as much juice as possible. Discard seeds and pulp.
• Store in a glass jar. Will keep in the fridge for months (possibly forever if you have strict rules to prevent cross contamination).
• Serve on pancakes, ice cream, brownies, custard or any dessert.

Notes

Here are some ways to enjoy this homemade sauce with links to the recipes.

• For these decadent Raspberry Swirl Cheesecake Brownies.
• Drizzled over whipping cream on top of this Quinoa Chocolate Cake.
• Served with Grilled Peaches, a simple yet memorable summer dessert!
• To make Raspberry Butter that can then be slathered on muffins, scones or biscuits.
• Call it syrup and pour it on top of pancakes, waffles, crepes or swirl it into a pancake bake.