A Raspberry Sauce is a delicate balance of tangy and sweet that’s amazing on ice cream, pancakes, chocolate cake, and it even makes a fun dip for donut holes. But did you know it has a dark side? Ok, maybe not “dark” per se, but it definitely has some wonderful Savory uses!
Even though I love this sauce for dessert, with just a couple tweaks (outlined below) it’s just as good when served on the savory side! Drizzle it over poached salmon, dip your jalapeño poppers in it or marinate a pork roast with it.
Jalapeno popper with chipotle dipping sauce
Raspberry Sauce Recipe for Desserts (Sweet)
This recipe makes about 1 ½ to 2 cups.
- Mix together 1 tablespoon cornstarch with 1 cup cold water. Set this aside.
- Put 1 (12 ounce) bag of frozen raspberries into a sauce pot. Stir over medium heat until the frozen berries have thawed and become juicy.
- Whisk in the cornstarch and water mixture. Increase the temperature to medium/high.
- Continue to stir and bring to a boil until it thickens, about 3 minutes.
- Reduce heat to low and add 1/2 cup sugar and the juice of 1 lime. Stir until the sugar as completely dissolved.
- Pour the raspberry sauce into a strainer over a mixing bowl and press the juice through with a spatula.
- Serve warm, room temp or chilled!
This sauce keeps for up to a week in an airtight container in the refrigerator.
How to Use SWEET Raspberry Sauce
- Drizzle over cakes: Cheesecake, Chocolate Torte, Coconut Cake, Pound Cake, Lemon Mint Cake or Pancakes
- Raspberry Ice Cream Sundae
- Dip for Donuts
- Add 1/4 cup into a glass and fill with sparkling water, garnish with mint!
- Add 1/4 cup into a glass and fill with 5 Second Sugar Free Lemonade.
How to Make Raspberry Chipotle Sauce for Meat (Savory)
The follow recipe is very similar to the one above. We still add sugar to counter balance the tartness of the raspberries, but we increase the acid (lime juice) and add an element of heat!
- Mix together 1 tablespoon cornstarch with 1 cup cold water. Set this aside.
- Put 1 (12 ounce) bag of frozen raspberries into a sauce pot and stir over medium heat until they have thawed and it becomes juicy.
- Whisk in the cornstarch and water mixture. Increase the temperature to medium/high.
- Continue to stir until the sauce starts to boil and thickens, about 3 minutes.
- Then lower the heat and add 1/3 cup sugar, the juice of 2 limes, and 1/2 teaspoon of Chipotle sauce. I use a little of the sauce from a can of chipotle peppers in adobo sauce.
- Stir until the sugar as completely dissolved.
- Pour the raspberry sauce into a strainer over a mixing bowl and press the juice through with a spatula.
How to Use this SAVORY Raspberry Chipotle Sauce
Have you ever made a savory fruit sauce? It’s not something that most of us think about doing, but once you make it you might find it has a regular spot at your dinner table. Here’s some of the ways we like to serve it up.
- Put the sauce in a large ziplock and use it to marinate a pork loin. Let it replace the Cherry Marinade in this Roast Pork recipe.
- Serve it with poached salmon.
- Use it as a dip for Pickled Jalapeño Poppers
- Marinate chicken wings in it before grilling or baking, or use it as a dip when they’re done.
- BBQ Sauce – slather it on!
- Canapé appetizer – Cut toast into shapes, add a small dollop of almond butter and top with raspberry chipotle sauce for a very grown up PB&J.
Sweet Raspberry Sauce
A Raspberry Sauce is a delicate balance of tangy and sweet that’s amazing on ice cream, pancakes, chocolate cake, and it even makes a fun dip for donut holes! ❤️
Ingredients
- 1 tablespoon corn starch
- 1 cup cold water
- 12 ounces frozen raspberries
- 1/2 cup sugar
- 1 ounce lime juice about 2 tablespoons
Instructions
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Mix cornstarch with cold water. Stir until cornstarch is completely dissolved.
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Put frozen raspberries into a sauce pot over medium/low heat until berries are thawed and juicy.
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Whisk in cornstarch/water mixture and increase heat to medium/high. Continue to stir until sauce boils and thickens.
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Reduce heat to medium and stir in sugar and lime juice. Stir until sugar has dissolved.
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Strain mixture through a fine mesh sieve to remove seeds. Press through with a rubber spatula.
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Serve warm, room temp or chilled.