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Home » This and That

Fresh Raspberry Sauce Recipe. No Sugar Added.

by Kathy Patalsky · updated: Sep 13, 2019 · published: Jul 25, 2010 · About 2 minutes to read this article. Leave a Comment


Thick, luscious, homemade Raspberry Sauce is a welcome topping poured over top any dessert sundae, banana split or parfait - or perhaps even drizzled over a stack of steaming pancakes or a freshly baked biscuit. Raspberry-filled vegan "jelly" doughnuts anyone? Get creative - and treat yourself with my easy to make no-sugar-added recipe for Spiced Citrus Raspberry Sauce and you won't even need a cherry on top...

Vegan Ice Cream Sundae. This banana split includes a sliced organic banana, three small scoops of Coconut Bliss Vanilla Island coconut-milk-based frozen dessert, aka vegan ice cream, a nice pour of my fresh raspberry sauce and some soy cream on top. So. Darn. Good.

Spicy Sauce. I added cayenne to this recipe to give the sauce a subtle heated kick. The spicy-sweet raspberry sauce over cool, cold coconut cream is blissful.



Raspberry Sauce Uses:

*Dessert Sundaes, Banana Splits
*Yogurt Parfait
*Filling for cake or cupcakes
*"Jelly"-filled vegan doughnuts
*Raspberry stuffed french toast
*Raspberry sauce swirled muffins or bread
*Dollop on top of oatmeal, rice pudding or cream of wheat
*Dollop over pancakes or on freshly baked biscuits
*Eat it by the spoonful 🙂

Modifications:
*Try blackberries instead of raspberries
*Add in a trio of berries

And yippee, this recipe is easy. Main ingredient: fresh berries.

Fresh Spiced Citrus Raspberry Sauce
makes 1 ½ cups

1 container fresh raspberries (about 1 ½ cups)
1 ½ cups pure orange juice (not from concentrate)
½ teaspoon vanilla extract
½ teaspoon cayenne
pinch or salt (optional)

Directions:

1. Pour the OJ and the raspberries into a sauce pan over high heat.

2. Using a wooden spoon, stir the mixture casually until it starts to boil. When it boils, turn the heat down a touch and continue allowing the mixture to simmer uncovered for 15-20 minutes. Stir every so often so the berries don't stick to the pan.

3. When the mixture is about the consistency of a thin oatmeal, turn off the heat and pour sauce into a separate container to cool. The sauce will thicken significantly as it cools.

4. Serve warm over cold ice cream - or store in fridge until ready to be used.





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About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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