Simple and super delicious raspberry sauce with many uses!
I love raspberries but not the kernels! That’s why I like raspberry sauce because then I can strain off the seeds. In addition, it is perfect for many things, from pancakes to cheesecake or why not ice cream! This batch gives about 3 – 4 dl raspberry sauce.
Never mix in vanilla sugar when the sauce is boiling. The aroma and flavors then disappear! Instead, remove the pan and add the vanilla sugar. The same goes for rose water. It is optional to use rose water, but you have no idea how fantastic it is until you have tried it. Rose water can become friends with all fruits but especially with berries. I have written that the most tasteless strawberries turn into super tasty ones with a bit of sugar and rose water.
Of course, you can do this with fresh berries, but since these are much more expensive, I think it is better to do it with frozen berries.
Another thing to keep in mind is sugar. The berries vary in taste, some are sour, and you need more sugar. So, take 70 grams of sugar, to begin with, then you can taste and add more sugar if you think it is required.
If you do not use all of the sauce, you can quickly freeze it in smaller packages or ice molds. It stays in the freezer for at least six months.
If you want a slightly thicker sauce, you can increase the corn starch and water (equally), but keep in mind that the sauce thickens when it is in the fridge.
Be careful with the corn starch.
Ingredients – gives about 3 – 4 dl raspberry sauce.
500 g frozen raspberries
100 grams of sugar (start with 70 grams and add more if needed)
70 grams of water
2 teaspoons cornstarch
1 teaspoon vanilla sugar
1 teaspoon rose water
- Put the frozen raspberries in a saucepan.
- Pour in both sugar and water. Stir.
- Put on a lid and let it boil. Then lower the heat and let it simmer for about 10 minutes. Remove the lid after half the time (5 minutes).
- Remove the saucepan and strain the raspberries into a fine-mesh strainer, squeezing as much raspberry puree as possible from the raspberries. Discard the kernels.
- Wash the pan before pouring back the raspberry sauce.
- Bring to the boil again.
- Mix corn starch with equal water, and pour the mixture into the saucepan with the raspberry puree.
- Let it simmer for 2-3 minutes.
- Remove the saucepan and mix in both vanilla sugar and rose water. Let it cool slightly before pouring it into a jar.