Description
Bright raspberries simmer into a glossy sauce flecked with tiny seeds, then enriched with butter and vanilla for a luxuriously smooth, sweet-tart topping ready to elevate any dish.
Ingredients
- 1 cup fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
- pinch salt
- 1 tablespoon unsalted butter
Instructions
- In a medium saucepan combine raspberries, sugar, and lemon juice over medium heat.
- Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
- In a small bowl whisk together cornstarch and water until smooth.
- Slowly pour the cornstarch mixture into the simmering raspberries, stirring constantly.
- Continue to cook and stir for 2 to 3 minutes until the sauce thickens and raspberries break down.
- Remove the saucepan from heat and stir in the butter and vanilla extract until melted and fully incorporated.
- Strain the sauce through a fine-mesh sieve if a smoother texture is desired, discarding seeds.
- Let the sauce cool slightly before serving or transferring to a storage container.
Notes
- For a more intense flavor, use a mix of fresh and frozen raspberries.
- Store the sauce in an airtight container in the refrigerator for up to one week.
- This sauce pairs well with cheesecake, pancakes, ice cream, or grilled meats.
- Adjust sugar to taste for a sweeter or more tart finish.