I made this sauce for a Sunday Sundae party for a friend. My friend said the Raspberry Sauce was her favorite because it was so unique. It can be used for cheesecakes, pound cakes, pancakes, and ice cream too! I reduced the sugar from my original recipe and added fresh lemon juice and cognac at the end. The combination of the lemon juice and cognac give a distinctive flavor that you need to try. It stores well and the raspberry color is so beautiful!
Yields: about 2 cups (1¼ cup strained)
Prep Time: 20 minutes
Cook Time: about 10 minutes
Notes: Freezes Well
12 ounce bag frozen unsweetened raspberries, divided (about 2 ½ cups)
¼-½ cup granulated sugar
½ cup water
½ teaspoon vanilla
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon cognac
- In a sauce pan, over medium heat, stir together 1 ½ cups raspberries, sugar and water ,until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce the heat and add the vanilla.
- In a small cup, combine the cornstarch and 2 tablespoons of water. Mix well. Add mixture to Raspberry Sauce and stir until slightly thickened, about one minute.
- Remove from the heat.
- Add 1 tablespoon of butter and stir until the butter has completely melted.
- Allow the mixture to cool for 15 minutes, then add the 1 cup of raspberries, lemon juice. and cognac and stir to mix.
- Refrigerate when cooled.
Straining: Optional – see picture below
Serving: Great with cheesecakes, Coeur à la Crème, ice cream, pound cake and even pancakes. Can be served cold or warm.