Fresh Raspberry Sauce

Fresh Raspberry Sauce: Recipe by Ina Garten, makes 2 cups

 Many of Ina’s recipes call for raspberry sauce. We often simply pour some over ice-cream to add flavor and color to dessert. I prefer making and freezing a big batch of this sauce in the summer months when fresh raspberries are readily available and cheap!


  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam ( 12 ounces)
  • 1 tablespoon Framboise liqueur ( I put Grand Marnier)


Combine the raspberries, sugar and 1/4 cup water in a small saucepan.

 Bring to a boil, lower the heat, and simmer for 4 minutes.

Pour the cooked raspberries, jam and liqueur into the bowl of a food processor fitted with the steel blade and process until very smooth. 

 Note: Ina serves this sauce in the following recipes

Coeur a la creme

Honey Vanilla Fromage Blanc served with raspberry sauce

Mixed Berry Pavlova


6 comments to Fresh Raspberry Sauce