5 Ingredients or Fewer

Ina Garten's Raspberry Sauce - Dare I Say It, Improved

by:
July  1, 2011
4.5
2 Ratings
Ina Garten's Raspberry Sauce - Dare I Say It, Improved
  • Serves 4
Author Notes

I love Ina Garten, own all her cookbooks and faithfully watch "The Barefoot Contessa" on a weekly basis.

Her raspberry sauce has become a summer favorite in my kitchen, over lemon yogurt cake, lovely fresh fruit or with any chocolate dessert that invites a berry touch.

Here, I cut down on the sugar and raspberry jam and omitted the water.

This batch will be poured over home-made mango ice cream to celebrate July 4th. But why doesn't Ina sieve the raspberries? Who wants all those awful seeds in guests' mouths? I don't... —Lizthechef

What You'll Need
Ingredients
  • 6-8 ounces fresh raspberries
  • 1/3 cup white sugar
  • 1 tablespoon raspberry liqueur, "framboise"
  • 1/2 cup seedless raspberry jam
Directions
  1. Using a one quart saucepan, heat the raspberries and sugar. Bring to a boil for an instant, then lower the heat and cook for one minute.
  2. Using a food processor, blend this mixture with the jam and framboise for 20 seconds.
  3. Using a small sieve, sort out the sauce of the raspberry seeds. Store in a covered container.
  4. Chill until needed.
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21 Reviews

KarenO
KarenO July 19, 2012
I made this as a sauce to go with a creamy plain cheesecake with chocolate crust. Perfect!!
 
Lizthechef
Lizthechef July 19, 2012
Love the raspberry-chocolate combo. By the way, in a recent show, Ina had a guest chef who seeded her raspberry sauce ;)
 
Betsy
Betsy February 14, 2012
This is wonderful. I made it tonight to go with our Valentine's Day dessert. We both loved it!
 
Lizthechef
Lizthechef February 15, 2012
Thanks - Ina gets all the credit. All I did was remove those nasty little seeds!
 
Jaynerly
Jaynerly July 16, 2011
Yum, sounds perfect now without the seeds!
 
checker
checker July 9, 2011
Improved, indeed!
 
lorigoldsby
lorigoldsby July 6, 2011
Yes! Seive the seeds!
 
Sagegreen
Sagegreen July 3, 2011
Sounds incredible, especially over mango ice cream!
 
Lizthechef
Lizthechef July 4, 2011
It's coming up later this evening...Happy 4th, dear one.
 
TheWimpyVegetarian
TheWimpyVegetarian July 3, 2011
PERFECT! This sounds like the ideal raspberry syrup that could be used for so many things. Especially mango ice cream! And I totally agree on the seeds. I always strain them out. It's a little extra effort, but well worth it! Happy 4th, Liz!!
 
Lizthechef
Lizthechef July 3, 2011
Thanks, Susan, have fun in Tahoe and Happy 4th to you too!
 
MyCommunalTable
MyCommunalTable July 2, 2011
This sounds great and it could be a base to create lots of different sauces as well. Thanks again for your inspiration.
 
Lizthechef
Lizthechef July 2, 2011
Thanks, Elizabeth, I'm having a hard time saving this batch for July 4th...
 
wssmom
wssmom July 2, 2011
LOL, she should be watching videos of you, Liz! This is on the Fourth of July menu, definitely, along with the mango ice cream!
 
Lizthechef
Lizthechef July 2, 2011
Thank you, wm, and Happy 4th!
 
drbabs
drbabs July 2, 2011
I just saw an episode in which she made this sauce and I wondered the same thing--who wants crunches of raspberry seeds in their ice cream? A definite improvement, Liz.
 
Lizthechef
Lizthechef July 2, 2011
Thanks, Dr. B!
 
lapadia
lapadia July 2, 2011
LOVE the name, not to mention the recipe!! Recipes were made to be tweaked, improved etc.!
 
Lizthechef
Lizthechef July 2, 2011
And it is just a tiny tweak.
 
dymnyno
dymnyno July 1, 2011
This sounds soooo good....shame on you!
 
Lizthechef
Lizthechef July 2, 2011
I had just made a batch of sauce when the theme was announced...