Raspberry Sauce
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 1 cup
- 1cup raspberry jam
- 2tablespoons fresh lemon juice
Ingredient Substitution Guide
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.
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- 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
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Cooking Notes
David M.
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.
Julie Doughty
This is huge; make a half recipe next time
David M.
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.
Kim
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.
Michele
I had only cherry preserves. Used them with a dash of Chambord and the lemon juice. Delicious!
swinik
Very quick and easy but not that flavorful. I prefer making this sauce with raspberries, fresh or frozen.
Marilyn
I had no idea it was so easy to make these types of sauces. It's a whole new world out there ! This was delicious and a lovely accent to the Lemon Ricotta Cake. I did not think it was necessary to strain the seeds. The cake and this sauce were a large hit with my discerning dinner guests. : )
jill
Coulis circling Raspberry Hazelnut Tart was colorful and delicious. A snap to make!
Julie Doughty
This is huge; make a half recipe next time
Laura M
Used a 10" spring form pan, per other comments, and cooked longer. Also upped lemon zest in both cake and sauce. Very happy with results.
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