Raspberry Sauce

Raspberry Sauce

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  • Each serving
  • 100 cal
  • 0g fat (0g sat)
  • 0mg chol
  • 0mg sodium
  • 24g carb
  • 4g fiber
  • 1g protein


  • 2 cups fresh raspberries
  • 1/3 cup sugar, or to taste


Combine raspberries and sugar in a small, nonreactive saucepan and cook over medium-high heat, stirring frequently, until most of the liquid has evaporated and the mixture has a jam-like consistency, about 20 minutes. Reduce heat to medium as the mixture thickens to prevent scorching.

Remove from heat and let cool for a couple of minutes. Transfer to a blender and puree until smooth. Strain through a fine-mesh strainer into a bowl, pressing the solids to extract as much puree as possible.

Serve warm or at room temperature. Keeps for 1 week in the fridge.

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