Raspberry Sauce
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup raspberry jam
- 2tablespoons fresh lemon juice
Nutritional analysis per serving (2 servings)
448 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 111 grams carbohydrates; 2 grams dietary fiber; 78 grams sugars; 1 gram protein; 51 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio.
Private Notes
Comments
This is fine but you get a much brighter, clearer raspberry flavor by using actual raspberries and it can be done in under 10 minutes. Look for a raspberry sauce or coulis recipe - in general terms, you put raspberries (fresh or frozen), sugar, water, and lemon juice into a pan and bring to a light boil; separately, combine corn starch and water, add to the pan and continue boiling until it coats a spoon. Voila.
This is huge; make a half recipe next time
Very quick and easy but not that flavorful. I prefer making this sauce with raspberries, fresh or frozen.
This is fine but you get a much brighter, clearer raspberry flavor by using actual raspberries and it can be done in under 10 minutes. Look for a raspberry sauce or coulis recipe - in general terms, you put raspberries (fresh or frozen), sugar, water, and lemon juice into a pan and bring to a light boil; separately, combine corn starch and water, add to the pan and continue boiling until it coats a spoon. Voila.
You can definitely just wing the amounts here - I made a half recipe and used it to drizzle over the chocolate lava cake for two recipe. Definitely worth it to strain out the seeds.
I had only cherry preserves. Used them with a dash of Chambord and the lemon juice. Delicious!
Advertisement