Raspberry Sauce (Sauce aux Framboise)

By Craig Claiborne

Published December 22, 1981

Total Time
About 10 minutes
Rating
4(14)
Comments
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Ingredients

Yield:1⅔ cups

  • 2 packages, 10 ounces, frozen raspberries in syrup

  • ½ cup sugar

Ingredient Substitution Guide
Nutritional analysis per serving

41 grams carbs; 164 calories; 1 gram fat; 4 grams fiber; 4 milligrams sodium; 1 gram protein; 36 grams sugar

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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Preparation

  1. Step 1

    Let the raspberries thaw partly. Put them through a sieve, pressing to extract as much liquid as possible. Discard the seeds. There should be about one and two-thirds cups of puree.

  2. Step 2

    To the sauce add the sugar and stir to dissolve. Chill until ready to serve.

Tip

  • Chef Boyer would have preferred using fresh raspberries in the preparation of this dessert. Since they were out of season, he used two 10-ounce packages of frozen raspberries.

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Ratings

4 out of 5
14 user ratings
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