This is one of my favorite sauces of all time. It is perfect over crème brulee, chocolate cake, cheesecake, or even ice cream. It is decadent and rich. If you preserve it in the small sauce jars, then you can have some on hand whenever the need arises! Alternatively, if you have previously frozen berries, then you can use them in this recipe for a quick sauce.
What you will need:
- 4 cups of raspberries or 2-10oz boxes of frozen raspberries
- 1 small jar of seedless raspberry jam (12-14 oz, you can use homemade or store bought)
- 1/4 Cup Orange Liquor
- 1 Cup sugar
- 1 Cup pom, cran-raspberry, or raspberry juice
- 1 Tablespoon lemon juice
Very fine metal strainer - if you want to add in extra step of removing seeds. (I highly recommend you do this as it really does make the sauce that much better.)
Directions:
1. Add raspberries to large sauce pan over medium heat. Smash, smoosh, and pulverize the berries as they heat.
2. Add in the rest of the ingredients to the pan in the order listed.
3. Bring to a boil and stir frequently to get the jam to melt, sugar to dissolve, and alcohol to evaporate.
4. Cook until significant amount of water has evaporated about 5 minutes. It should have a sauce like consistency.
5.* Added step but really does make it better, I promise: Pour contents of the pan into a glass measuring cup. Put strainer into a large glass or mason jar. Carefully pour the sauce into the strainer a little at a time. You will want to use a spoon to stir it around in the strainer to get the sauce out but keep the seeds in. [This is tedious, I know, but I promise the sauce will taste better and be much better on desserts!] Repeat until all of the sauce has been strained, so no seeds remain. Scrape/rinse out the pan to remove any left over seeds. Pour your now strained sauce back into the pan. Reheat sauce to a boil.
6. Then laddle into sterilized jars (I recommend the 4 or 8 oz size jars) and follow directions for preservation of high acid jam in water bath.
Uses:
This sauce is rich, sweet and decadent! It is a great tart pairing with most desserts. It will gussy up any store bought or box product and everyone will think you are a genius in the kitchen! :)
- I love it over a basic New York cheesecake (even a fancying up a store-bought frozen one!).
- Pour a puddle on a plate and serve with a slice of chocolate cake
- Serve warm poured over vanilla or chocolate ice cream
What other ideas will you serve it with?
What you will need:
- 4 cups of raspberries or 2-10oz boxes of frozen raspberries
- 1 small jar of seedless raspberry jam (12-14 oz, you can use homemade or store bought)
- 1/4 Cup Orange Liquor
- 1 Cup sugar
- 1 Cup pom, cran-raspberry, or raspberry juice
- 1 Tablespoon lemon juice
Very fine metal strainer - if you want to add in extra step of removing seeds. (I highly recommend you do this as it really does make the sauce that much better.)
Directions:
1. Add raspberries to large sauce pan over medium heat. Smash, smoosh, and pulverize the berries as they heat.
2. Add in the rest of the ingredients to the pan in the order listed.
3. Bring to a boil and stir frequently to get the jam to melt, sugar to dissolve, and alcohol to evaporate.
4. Cook until significant amount of water has evaporated about 5 minutes. It should have a sauce like consistency.
5.* Added step but really does make it better, I promise: Pour contents of the pan into a glass measuring cup. Put strainer into a large glass or mason jar. Carefully pour the sauce into the strainer a little at a time. You will want to use a spoon to stir it around in the strainer to get the sauce out but keep the seeds in. [This is tedious, I know, but I promise the sauce will taste better and be much better on desserts!] Repeat until all of the sauce has been strained, so no seeds remain. Scrape/rinse out the pan to remove any left over seeds. Pour your now strained sauce back into the pan. Reheat sauce to a boil.
6. Then laddle into sterilized jars (I recommend the 4 or 8 oz size jars) and follow directions for preservation of high acid jam in water bath.
Uses:
This sauce is rich, sweet and decadent! It is a great tart pairing with most desserts. It will gussy up any store bought or box product and everyone will think you are a genius in the kitchen! :)
- I love it over a basic New York cheesecake (even a fancying up a store-bought frozen one!).
- Pour a puddle on a plate and serve with a slice of chocolate cake
- Serve warm poured over vanilla or chocolate ice cream
What other ideas will you serve it with?
RSS Feed
