I love raspberries. They were on sale this week, so I couldn’t resist grabbing a couple little containers. They were still kind of expensive, but worth every penny!
I made some sauce/syrup out of them and it was mighty tasty. Here’s my recipe!
Raspberry (or Blueberry) Sauce
Author: Jane Maynard
Recipe type: Sauce
Ingredients
- 1½ cups raspberries (one of those 5-6 oz containers) -OR- 1 C blueberries (I’ve only ever used fresh fruit for this recipe)
- ¾ cup sugar
- ⅓ cup water
- 2 teaspoons lemon juice
Instructions
- Bring to a boil. Lower heat. Simmer for a bit. That’s it! Refrigerate leftovers.
Notes
If you want to thicken it up (which you probably do, the raspberry syrup was a little thin, but it still tasted awesome)”¦you can sub some of the sugar for karo syrup and/or add a little cornstarch to the water. I’ve always just sort of done this off the cuff. If I ever actually pay attention, I’ll provide measurements for you.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
I do this with the frozen berry mixes from Trader Joe’s all the time, and it’s great! I add 1 TBS butter and about 2 tsp cornstarch, along with sugar and lemon juice. Whenever I make this for waffles, crepes, or pancakes, everyone always asks for the recipe! Add a little powdered sugar or whip cream if you want to be decadent.
excellent suggestions, emily….and even some measurements – woo-hoo! 🙂 glad to know the frozen berries work.
this entry made me miss your mother’s raspberry jam. it’s been years, but i still remember its awesomeness.
me too, stacy! the next day when I ate the leftovers out of the fridge and the sauce was cold, it tasted just like it (just not as thick). I was totally wanting that jam!!! 🙂
Here’s a delicious bluberry sauce recipe I found at allrecipes.com. I made it this weekend for my in-laws. We enjoyed it with fresh waffles. I used frozen blueberries that we had picked locally, and it turned out great!
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
DIRECTIONS
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.