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Raspberry Sauce Recipe

Raspberry Sauce

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Average Rating:

Total Reviews: 24

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  • on June 18, 2012

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    I've made this numerous times and always have to give the recipe to my guests! Delicious! PS Make the recipe as written!

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  • on June 18, 2012

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    Fast, simple, easy and tasty! I loved it. Only problem I had was the whole batch wouldn't fit in my mini-food processor at one time, but this is a problem I frequently encounter. Served it over vanilla ice cream and brownies. I will definitely make it again.

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  • on March 08, 2012

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    Delicious and easy! I use it for a topping on my greek yogurt every morning -so yummy. I previously made Giada's blackberry jam with basil - but I have to say I like this one a lot more.Great job Ina!

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  • on January 25, 2012

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    This is nice, but needs a squirt or two of lemon to pick it up. Frozen raspberries will do as nicely; and if you can't find seedless raspberry jam, it's easy enough to strain the final product. Like some others, I used a bit less sugar and jam, and am glad; it would've been overly sweet.

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  • on July 16, 2011

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    I tweaked this recipe just a little by only using 1/2 cup of the raspberry jam and instead of using the liqueur I used 1 tsp of raspberry extract. Absolutely delicious!

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  • on July 10, 2011

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    Really disappointed. I cut the sugar back to 3/8 cup and I cut the jam back to a scant 1/2 cup, but the sauce was still cloyingly sweet, and the sugar and jam overwhelmed the fresh fruit. All I could taste was melted jam. I used a high quality jam, but that's not the flavor I wanted -- I wanted fruit. I'd just go with fruit and a little sugar next time.

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  • on January 31, 2011

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    I made this sauce for Valentines day. I served it with Ina's brownie pudding and some vanilla ice cream. I could just eat this sauce over ice cream its so so good!

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  • on January 30, 2011

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    This is just so good we put it on everything have made several times just never reviewed it. I only buy raspberry preserves since that is what we love on toast so instead of the food processor I just add the preserves to the pot and when mixed push it through a mesh stainer for a smooth sauce but that is just our preference. The framboise is worth every penny if you are planning on making this frequently I am not sure of the shelf life but it will not spoil at our house I have been making this in double batches ever since we tried it and keep in the fridge.

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  • on December 31, 2010

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    In Ina's words! How can that be bad! This is so easy and delicious and a great topping for cheesecake!

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  • on September 20, 2010

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    I just copied the whole show for dinner minus the green apples...lol
    It is as easy as can be to impress your guests with this desert. Incredably delicious and easy to prepare !

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