TOP 5 recipes for making raspberry sauce at home for meat, desserts and for the winter. Secrets of experienced chefs and video recipes.
Fruit sauces are not often used by housewives at home. However, in industrial conditions, it is widely demanded. Fruit sauces are prized for their versatility and ability to transform the simplest dish into something special. They can be sweet prepared for desserts (pancakes, ice cream, pancakes, cocktails, panna cotta) and spicy-sour-sweet for main courses (meat, fish, poultry, salad dressing).
Fruit sauces are prepared from a variety of fruits: strawberries, blueberries, cranberries, cherries, etc. This review offers several options for making raspberry sauce. It takes a minimum of effort to create, and the result is a fragrant and versatile blend. Everything is fine in the sauce: the delicate taste of ripe raspberries and an amazing bright red color. We will also find out useful tips that will come in handy when cooking it.
Raspberry sauce - advice from experienced chefs
- Fresh or frozen berries are suitable for the recipe.
- If the berries are frozen, they must be allowed to stand a little at room temperature before cooking.
- Drain the juice from the thawed berries and use for other dishes.
- Before starting cooking, sort out the raspberries, sorting out the spoiled, crumpled and rotten berries. Choose ripe and juicy berries for the sauce, because its basis is raspberry juice.
- Remove the stalks from the berries.
- To remove possible insects, cover the berries with cool water and wait 15 minutes. Then remove the floating bugs from the surface.
- Wash the berries just before cooking, for 1-2 minutes.
- Raspberries contain a lot of small seeds that shouldn't get into the sauce. To do this, at one of the cooking stages, wipe the raspberries through a fine sieve. Grinding it with a blender or twisting it in a meat grinder will not be enough.
- If the sauce is prepared for meat, a little sugar should still be added.
- To reduce the calorie content of the dish, replace sugar with a sweetener.
- The raspberry sauce tastes better if you add some fresh mint leaves, cinnamon, cardamom, and other spices.
- Do not use an aluminum container to prepare the sauce. Under the influence of the acids contained in the berries, aluminum is oxidized, from which harmful substances are formed that get into the sauce.
- The sauce is served both cold and hot.
- To prevent the sauce from becoming covered with a film when it cools, grease its surface with butter while it is hot.
Raspberry sauce with wine
The savory sweet and sour taste of the legendary raspberry sauce with red wine is a good addition to meat and poultry, fish and kebabs.
See also how to cook raspberries with milk.
- Caloric content per 100 g - 329 kcal.
- Servings - 300-350 g
- Cooking time - 30 minutes
Ingredients:
- Raspberries - 250 g
- Sugar - 100 g
- Dry red wine - 100 ml
- Black peppercorns - 5 pcs.
Making raspberry sauce with wine:
- Place the raspberries in a colander and rinse by dipping them several times in clean water.
- Leave the berries to glass the water.
- Grind black peppercorns in a mortar or mill, because for the recipe, it needs to be freshly ground. Coarse pepper is preferred.
- Pour raspberries into a saucepan, add sugar and pour in wine.
- Simmer for 15 minutes, stirring occasionally to dissolve the sugar.
- Remove the saucepan from heat and cool the contents.
- Rub the raspberries through a fine sieve to remove the seeds.
- Season the raspberry sauce and wine with ground pepper and stir.
Raspberry sauce for meat
The proposed recipe for raspberry sauce can be served with any type of meat: rabbit, duck, chicken, game. It is tasty, aromatic, full-bodied, sweet and sour, and slightly spicy.
Ingredients:
- Fresh raspberries - 200 g
- Sugar - 2 tsp
- Ground black pepper - pinch or to taste
- Ground red pepper - pinch or to taste
- Salt - 0.5 tsp or to taste
- Soy sauce - 1 tablespoon
- Apple cider vinegar - 0.5 tsp or to taste
Cooking raspberry sauce for meat:
- Place raspberries in a saucepan and add sugar.
- Leave the berries for 15 minutes, then put them on the stove and simmer over low heat for 5 minutes, so that the fruits let out the juice and soften. Stir the mass periodically during cooking.
- Grind the finished raspberries through a fine sieve, removing the seeds.
- Add soy sauce, salt, and ground red and black peppers to the fruit puree.
- Stir the food and cook the sauce over low heat.
- Boil it for 5-7 minutes and add apple cider vinegar.
Spicy raspberry sauce for desserts
Regular grilled meat turns into a culinary masterpiece, and dessert is a real treat when served with a spicy raspberry sauce. It is prepared simply and very quickly.
Ingredients:
- Raspberries - 0.2 kg
- Sugar - 15 g
- Dry white wine - 40 ml
- Ground cinnamon - a pinch
- Lemon juice - 100 ml
- Hot red ground pepper - a pinch
- Butter - 50 g
- Ground dried ginger - a pinch
- Cloves - 2 pcs.
Making Spicy Raspberry Sauce:
- Grind raspberries with a blender, then grind twice through a fine sieve.
- Squeeze the right amount of juice out of the lemon.
- Melt the butter in a saucepan and add all the spices provided for in the recipe.
- After 2 minutes, add the raspberry puree and simmer for 3-5 minutes.
- Add sugar, lemon juice and wine.
- Continue to cook the mixture until the sugar is completely dissolved.
- Store the spicy raspberry sauce for desserts for a week in the refrigerator or for a year in the freezer.
Spicy raspberry sauce
The process of making hot raspberry sauce is quite simple and quick, and the taste will perfectly complement the “sound” of many dishes.
Ingredients:
- Raspberries - 250 g
- Vegetable oil - 40 ml
- Garlic - 2 cloves
- Onions - 45 g
- Apple cider vinegar 6% - 50 ml
- Sugar - 50 g
- Salt - a pinch
- Hot chilli peppers - 0.5 pcs.
Making Hot Raspberry Sauce:
- Wash hot peppers, cut in half lengthwise, remove the seeds and finely chop the pulp.
- Peel the garlic cloves and chop finely with a knife.
- Remove the husk from the onion and cut into small cubes.
- Put pepper, onion and garlic in a pan with heated oil. Sauté vegetables, stirring occasionally for 5 minutes.
- Combine raspberries with sugar and salt. Stir and pour into the skillet with vegetables.
- Cook the food to dissolve the sugar.
- Grind the mass with a blender until smooth and rub through a fine sieve.
- Add apple cider vinegar to the sauce, stir and simmer until desired consistency.
Universal raspberry sauce for the winter
Universal raspberry sauce for the winter can be served both with pancakes and meat, with cheese cakes and barbecue, seasoned with both fruit and vegetable salads.
Ingredients:
- Raspberries - 6 tbsp.
- Sugar - 1 tbsp.
- Water - 1 tbsp.
- Freshly squeezed lemon juice - 1 tablespoon
- Cinnamon - 1 tsp
- Ground black pepper - 0.5 tsp
- Salt - 1 tsp no slide or to taste
Making a versatile raspberry sauce for the winter:
- Combine sugar and water in a saucepan and bring to a boil. Reduce the heat on the stove and cook for 10 minutes.
- Pour the raspberries with sugar syrup and leave for 15 minutes.
- Grind the raspberry mass with a blender until smooth.
- Place the mixture on a sieve and strain to remove the seeds.
- Add cinnamon, black pepper and salt to the berry mixture.
- Place the sauce on the stove and boil.
- Pour in lemon juice, stir and turn off heat.
- Place the raspberry sauce in sterilized jars, cover and sterilize for 15 minutes.
- Roll up the containers with lids, wrap them in a warm blanket and leave to cool slowly.
