Fresh raspberries, pure cane sugar a little T.L.C. and you have this magnificent sauce to top just about anything your heart desires. Or you can just eat it with a spoon?
Raspberries are quite possibly my most favorite fruit. They are just little mouth popping bursts of sunshine. I love them on my cereal, in my yogurt, on ice cream … you name it.
Or heck, I can just rinse them and put them in a bowl and watch them disappear. My kids eat them like candy!
The other way to eat raspberries?? With CHOCOLATE!
Be. Still. My. Heart.
I realize it’s not even Halloween yet, but have you begun your holiday shopping? I have done a little bit here and there, it’s always an undertaking, isn’t it? I like to come up with something to give friends as hostess gifts every year. Whether it’s a planned annual party or an impromptu get together, it’s nice to have a little something special to bring the hostess. A sweet little gift.
Raspberry sauce fits the bill nicely. Make up a batch fill up your jars and tie on a cute little tag with some ribbon. Want a little something more? Bring along a loaf of fresh bread.Done and Done. I have made quite a few different gifts from my kitchen over the years; Homemade Sugar Scrubs, Homemade Irish Cream or Homemade Kahlua, these Chocolate Peppermint Stirring Spoons or these Peanut Butter Chocolate Chip Cookie Dough Truffles.
I made this sauce to accompany Chocolate Pancakes last Sunday. They were seriously decadent. That recipe is coming tomorrow… stay tuned! 🙂
Add fresh raspberries to a pan, and sprinkle with sugar. Add in some water and simmer over medium heat until sugar dissolves. When mixture boils, reduce the heat and stir in some vanilla. Next you will pour in a mixture of corn starch and water. Continue to cook for another few minutes while the mixture thickens.
Remove from the heat, and stir in some butter until it melts.
Stir in some fresh raspberries.
Let cool and pour into jars. Refrigerate.
Let’s make some Raspberry Sauce!
- 4 cups fresh raspberries, divided
- 1 cup sugar
- ¾ cup water
- 1 teaspoon pure vanilla extract
- 3 Tablespoon water
- 3 Tablespoons cornstarch
- 1 Tablespoon butter
- Place 2½ cups raspberries in a pan, sprinkle with sugar and add in water. Simmer over medium heat, stirring until the sugar dissolves.
- Bring to a boil, then reduce heat. Add in vanilla.
- Mix cornstarch into water until there are no lumps. Stir into the sauce, continue cooking and stirring for a few minutes more, while sauce thickens.
- Remove from heat, stir in butter until melted and combined.
- Add in remaining raspberries. Cool.
- Pour into jars. Refrigerate.