Raspberry Sauce

Condiments & Canning
Raspberry Sauce


  • 12 ounces of raspberries
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 teaspoon vanilla


  1. In a small saucepan, over low heat, combine all the ingredients and simmer, stirring occasionally, until the raspberries begin to fall apart.
  2. Remove from heat and cool. Puree in a blender.
  3. Pass mixture through a fine strainer, a chinois or a cheesecloth-lined strainer or colander to strain seeds.
  4. If the sauce is too thin, you can reduce it by further cooking over low heat until it reaches the desired consistency.
Total time:
Yield: 2 cups