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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

    Fresh Raspberry Sauce Recipe. No Sugar Added.


    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.

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