Raspberry Sauce

Making a fresh fruit sauce is simple as can be, not to mention it is tastier and far healthier than anything you can buy. You can substitute and equal amount of whatever fruit and perform the same steps. Some fruits will take longer, some will go quicker. You may need to add more or less sugar depending upon your taste. If you prefer honey over sugar, use the same amount. I've not used any sugar substitutes so I am not sure how they will react. I just cannot get past the chemical taste of sugar substitutes.

Using a squeeze bottle makes for an easier time when decorating a plate. Squeeze a dot or several dots, drag a toothpick through to make designs, or just squeeze the sauce out into a design. Depending upon how long you simmer the sauce, it will not be super thick and will spread, so wait until just before service to decorate.

Fruit sauce can be stored in the refrigerator for a few days. You can also freeze the sauce.

2 pints fresh raspberries
2 tablespoons sugar


1. Cook fruit over medium heat with the sugar until juices are released and the sugar is dissolved. This does take a little time, but once the fruit begins to release its juices, you can take a small wooden spoon or heat-resistant spatula and begin to mash the fruits, which will shorten the cooking time a bit.

2. Allow to simmer about 5 minutes, stirring occasionally. You will have some reduction, which is good as this makes for a thicker sauce.

3. Remove from heat and strain through cheesecloth. I do this by cutting off a large piece of cheesecloth and doubling it. Then I either get a sauce pot with handles. Tie the cheesecloth to the handles and then pour the sauce in, and allow to drip through, leaving the pulp and seeds behind.

*It is a good idea to rinse your cheesecloth first to get the residue off. This will give you a cleaner looking sauce.

The nutritional analysis is for 1 serving. This recipe will make 4 servings.

Calories: 86 kcal
% Calories from Fat: 6
% Calories from Carbs: 89
% Calories from Protein: 5
Total Fat (g): 1
Saturated Fat (g): 0
Monounsaturated Fat (g): trace
Polyunsaturated Fat (g): trace
Cholesterol (mg): 0
Sodium (mg): trace
Potassium (mg): 193
Total Carbohydrates (g): 21
Dietary Fiber (g): 9
Protein (g): 1
Calcium (mg): 28
Iron (mg): 1
Zinc (mg): 1
Vitamin C (mg): 32
Vitamin A (IU): 165
Vitamin A (RE): 16.5
Vitamin B6 (mg): 0.1
Vitamin B12 (mcg): 0
Thiamin (mg): 0
Riboflavin (mg): 0.1
Folacin (mcg): 33
Niacin (mg): 1

Food Exchanges
Starch/Bread: 0
Lean Meat: 0
Vegetable: 0
Fruit: 1
Non-Fat Milk: 0
Fat: 0
Other Carbs: 0.5