Enjoy this delightful recipe for an Easy Raspberry Sauce, guest written by my friend Priscilla at Pure Sprinkles. Go check out her delightful blog and Instagram page, which focusses on gluten-free and sometimes dairy-free recipes.
This Easy Raspberry Sauce is beaming with bright tart notes from the raspberries and perfectly balanced with the sweetness of Créme Brûlée Honey. The best part is that this super versatile sauce has only 3 ingredients and can be whipped up in minutes!
Easy Raspberry Sauce
- 1 cup fresh raspberries (or frozen)
- ½ tbsp fresh lemon juice
- 2-3 tsp Chandler Honey Créme Brûlée Honey* (adjust to taste)
- small bowl
- cutting board
- paring knife
- strainer (or fine sieve)
- lemon juicer (or can squeeze by hand)
- Wash raspberries, drain and set aside. Wash, and juice the lemon. Set aside.
Easy Raspberry Sauce
- Heat saucepan on medium. Once heated, add lemon juice and Chandler Honey
Créme Brûlée Honey until it dissolves.
- Once the lemon and honey mixture starts to bubble, add in the raspberries. Turn down the heat to medium-low and keep mixing to ensure it doesn’t burn. The mixture may froth a little, but it will settle.
- Cook for about 3 minutes if you using fresh raspberries. Once the mixture thickens, you will know it is done. If using frozen raspberries, cook for 5-6 minutes. Once done, remove it from the heat and let it cool to room temperature.
- Once cooled, you have yourself a glorious, Easy Raspberry Sauce! You can use it in a variety of ways such as topping for ice cream, yogurt, pancakes, parfaits plus so much more. If you want an Easy Raspberry Syrup, follow the next steps to do so.
Easy Raspberry Syrup
- Take your prepared Easy Raspberry Sauce and strain it with a fine-mesh sieve. Add the liquid back into the saucepan, and simmer on low for another 3-5 minutes or until it thickens to a syrup consistency.
- Be sure to stir constantly to avoid burning. You will notice the colour starts to deepen to a darker red. The sauce will become thick enough to slowly drip off your spoon, similar to caramel sauce. Cook until you reach the consistency you desire and remove from heat.
- Then your Easy Raspberry Syrup is done. Let it cool and enjoy! It’s perfect as a glaze for doughnuts, like my Vanilla and Raspberry Doughnuts, as well as cakes, or on top of ice cream. The possibilities are endless! Be sure not to throw away that precious pulp you strained from the Easy Raspberry Sauce! It can be used as Raspberry Pulp for things like filling for cakes, doughnuts (like my Vanilla and Raspberry Doughnuts), crumbles, or cheesecakes.
- If you want to skip preparing a cooked sauce, here’s a quick shortcut to some berry goodness!
Easy Raw Raspberry Sauce - Shortcut
- Mash the raspberries with a fork. Then strain the Raspberry Pulp through a fine sieve with a spoon. It takes time and patience but is well worth the effort. Reserve the Raspberry Pulp for items noted above and set the liquid raspberry 'juice' aside for things like creating a glaze, salad dressing, or even lemonade!
* Feel free to adjust the sweetness to your liking.
NOTE: Store in the fridge for a week in an air-tight glass container or jar.