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Raspberry Sauce Recipe

Raspberry Sauce

Ina Garten

Copyright 2004, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Summer Beach BBQ

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 1-10 of 25

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  • on February 06, 2012

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    Took heed from prior reviews. This sauce was screaming for lemon juice (2tbs to counter the sweetness. Also added lemon zest to the berries as they simmered. Chambord post the puree and strain processing and viola! Went well with my raspberry citrus cheesecake. Can't wait to use on sorbets and pound cakes.

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  • on January 09, 2012

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    Fabulous. I used Chambord rather than Framboise. Also, I skipped the food processor step, left it on the stove a little longer, and then strained through a fine mesh sieve to remove any seeds/particles before refrigerating overnight (I had made a day in advance. FWIW, I was initially concerned the sauce would be too thin. However, I re-strained the next morning and the sauce had thickened to a very nice consistency on its own. Served it with a raspberry/blackberry/whipped cream-filled Pavlova for New Year's Eve dessert. Mmmmm...

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  • on October 02, 2011

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    Wicked easy recipe, and the best over cake, ice cream, and cookies, makes you look like a food star, with hardly any effort at all.

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  • on July 13, 2011

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    Fast, easy and outrageously delicious. I make it often to serve over homemade vanilla ice cream, sometimes with almond cookies...always a huge hit! You can't screw this sauce up...so easy.

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  • on June 28, 2011

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    Yum!

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  • on January 29, 2011

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    WOW! A wonderful and easy sauce that can make pretty much anything taste like magic. I have made it with both frozen and fresh berries, with and without the liqueur, and with slightly less sugar at times...it is always delicious! I strain mine as well but that is just a personal preference. Try it! You will not be disappointed and neither will your guests.

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  • on June 20, 2010

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    I have been making Giada's Mascarpone Cheesecake with Almond Crust for about a year and it is fabulous. Everyone raves. I wanted a raspberry sauce to finish it off. This is it! Simply fabulous. I used orange liquor because that is what I had on hand. I strained half of the sauce and left the seeds in the other half in an effort to please everyone. Thanks Ina for a great recipe. I love watching your show. I have learned so much!

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  • on May 29, 2010

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    This sauce is so, so easy and so delicious! I used Grand Marnier instead of framboise and strained the sauce before using, but other than that I stuck to the recipe. I served it over brownies, which was delicious, and then used it the next day to top whipped cream on a smoothie. Next I think I'll use it over pancakes! Wonderful, simple recipe that should be in any arsenal.

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  • on February 28, 2010

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    This was definitely worth 6 stars (or more. I made a few changes however: less sugar because I like mine on the tart side, half a tbs. rum because I din't have framboise at the moment, and blackberry jam not raspberry for a little twist on flavor. I served it with Daisy's chocolate chile cake and homemade cinnamon icecream, and everybody loved it. At first I was scared because I am 11, so I have never tried making raspberry sauce, but it was a total hit, and so easy too! Thanks Ina for another delicious recipe!

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  • on January 07, 2010

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    This was so good even though I left out the liqueur. I made it for my Mom when she came to visit and we ate it poured over pancakes and then added Reddi Wip. The plus side is that it's really easy to make. So yummy!!!

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