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Raspberry Orange Sauce

Western.Chefs's picture
Ingredients
  Frozen dry pack raspberries 12 Ounce, thawed (1 Package)
  Sugar 1⁄3 Cup (5.33 tbs)
  Fresh orange juice 1⁄4 Cup (4 tbs)
  Orange zest strip 4 (Each 2 X 72 Inch)
Directions

1. In a food processor or blender, puree the raspberries. If you want a smooth sauce, line a strainer with cheesecloth and push through the puree, catching the juice in a bowl (you should have 1 cup of juice). Discard the solids and seeds.
2. In a small saucepan, bring all the remaining ingredients just to a boil over moderate heat. Strain into the raspberry puree. Serve the sauce at room temperature over Fresh Blueberry Waffles, Blueberry Batter Cakes, or slices of 1-2-3-4 Cake, or serve it chilled over ice cream. Refrigerate any extra sauce in a covered container for up to 2 weeks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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