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How To Make The Best Warm Raspberry Sauce Topping

This raspberry sauce will take your desserts to the next level. Not only does the raspberry sauce add a whole new flavor and dimension to any treat, it's great on breakfast bowls or as a spread with crackers and vegan cream cheese!

 

Pro tips for the tastiest raspberry sauce:

 

  • Be conservative with the initial amount of granulated sugar (You can add more later)
  • Strain the final product for a silky smooth sauce or don’t if you enjoy the texture
  • Be careful with the final product if you do strain it because it may be hot

 

Here's are some other sweet recipes to try this amazing sauce with:

 

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Tell us about any crazy and fun creations that you come up with to use this tasty sauce on. Also if you have any recipes of your own, please share them on the ➡️Share A Recipe⬅️ page with a photo!

VWarm Raspberry Sauce Topping

Warm Raspberry Sauce Topping

Yield: About 1/2 cup
Author:
prep time: 5 M cook time: 10 M total time: 15 M

ingredients:

instructions:

How to cook Warm Raspberry Sauce Topping

  1. Start by blend the raspberries, the water, and the lime or lemon juice in the food processor.
  2. Combine the blended raspberry mixture with the granulated sugar in a medium sized pot on medium-high heat.
  3. Taste for sugar level and adjust accordingly. (I like mine a little bit tart)
  4. In a seperate cup, mix the cornstarch with a tablespoon of water to create a slurry.
  5. Once it starts to boil, add the slurry, reduce the heat to low and simmer for 5-10 minutes stirring occasionally until there are no remaining sugar granules (The slurry will thicken the sauce)
  6. Let cool for 10 minutes. (Optionally, strain out the seeds and the other solids using a fine-mesh sieve.)
  7. Store the raspberry sauce in a jar and place in the refrigerator until needed. (Note: The raspberry sauce can be stored in the fridge for approximately 1 week)
  8. If chilled, when ready to, use heat up the desired amount in a small saucepan on medium-low heat for 3-5 minutes.
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