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5 from 8 votes

Raspberry Puree

Simple to make, using fresh or frozen raspberries. The puree can be refrigerated for up to five days and frozen for several months. Use on ice cream, cheese cake, brownies, or even in hot chocolate. The puree makes a generous 1 ¼ cup, depending on how long you boil it down resulting in how thick you make it (the more you boil, the thicker it gets as it reduces). But plan for at least this much.
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Dessert
Keyword: dessert, raspberries, sauce
Servings: 16 tablespoons
Calories: 35kcal
Author: Sally Humeniuk

Ingredients

  • 12 ounces raspberries, fresh is best but frozen will also do
  • ½ cup sugar
  • ¼ cup water

Instructions

  • Add 12 ounces raspberries, ½ cup sugar, and ¼ cup water to a small saucepan and turn the heat to medium. Stir to combine and break up the raspberries just a little. You don't need to mash them much. They'll break up completely as they cook. Let ingredients come to a slow rolling boil, stirring occasionally until the liquid has thickened a bit. I've made the puree several times and as long as you keep the rolling boil, about 5 minutes is just right. If the mixture threatens to boil over, lift the edge of the pan up a bit to calm it just enough.
  • Remove the raspberry mixture from the heat and pour into a bowl set over a sieve. Using the back of a spoon, push the raspberries and their juice through the sieve to remove most of the seeds. Taste for sweetness, adding more if desired. This is pretty tart/sweet but sometimes I add a little squeeze of lemon juice to brighten the flavor even more.
  • The puree is now ready to be poured over any dessert. If making ahead for a later use, you may refrigerate for up to 5 days or freeze for up to 12 months.

Notes

  • Even though raspberries are already pretty tart, a little squeeze of lemon juice can brighten up the flavor if you don't feel like your raspberries are a pungent as you'd like.
  • The sugar amount can be adjusted up or down by a tablespoon or so, whatever your taste prefers and it's fine to add extra sugar after the puree has been through the sieve, it's still warm enough to dissolve the sugar into the mix.
  • As I mentioned before, I prefer using fresh raspberries to get a successful thickness in the puree. Frozen raspberries will taste wonderful but you may need to boil the mixture a little longer to thicken properly.
  • The final amount of puree you'll have will depend on how long you boil down the recipe but I usually get at least 1 1/4 cup but been able to make nearly two cups with the ingredients as listed. Two cups will be a thinner puree to begin with but will thicken in the fridge.

Nutrition

Serving: 1Tblsp | Calories: 35kcal | Carbohydrates: 8g | Potassium: 32mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 5.6mg | Calcium: 5mg | Iron: 0.1mg