How to Make Seedless Black Raspberry Sauce: A Delicious Recipe

Hey there, fellow foodies! Today, I’m super excited to share with you a recipe that’s been a game-changer in my kitchen: Seedless Black Raspberry Sauce. This versatile sauce is not just delicious, but it’s also incredibly easy to make and can be used in so many ways. Whether you’re looking to elevate your desserts, add a fruity twist to your yogurt, or even as a topping for pancakes, this sauce is a must-try!

Why You’ll Love This Recipe

• Quick and easy to prepare
• Perfect for topping ice cream, pancakes, or yogurt
• Great base for other recipes like Black Raspberry Syrup or Black Raspberry Jelly
• Can be made ahead and stored for later use

Ingredients

Here’s what you’ll need to make this delicious Seedless Black Raspberry Sauce:

• 3 cups of black raspberries
• 1 1/2 cups of water
• 2 cups of juice
• 2 tablespoons of butter
• 3/4 cup of sugar
• 1 tablespoon of corn starch, plus 1 tablespoon of water (mixed together)
• 1/8 teaspoon of salt
• 1/2 teaspoon of vanilla

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps to make this Seedless Black Raspberry Sauce:

1. Put the berries and water in a large saucepan and bring to a full boil for 5 minutes over medium heat – stirring often.
2. Mash the berries in the pan as they soften while cooking them.
3. Once the berries have boiled for 5 minutes, remove from heat.
4. Strain the juice through a doubled piece of cheese cloth and discard the seeds and pulp.
5. In a clean saucepan, melt the butter.
6. Add the juice, sugar, salt, and cornstarch mixture; bring to a boil on slow heat – stirring constantly.
7. Cook until the liquid thickens.
8. Remove from the heat and stir in the vanilla.
9. Pour into a container and let it cool before refrigerating or freezing.

Pro Tips for Making the Recipe

Here are some tips to ensure your Seedless Black Raspberry Sauce turns out perfectly:

• Use fresh or frozen black raspberries for the best flavor.
• Don’t skip the step of mashing the berries while they cook – it helps release their natural sweetness.
• Stir constantly when adding the cornstarch mixture to avoid lumps.
• Let the sauce cool completely before refrigerating to prevent condensation from forming.

How to Serve

This sauce is incredibly versatile! Here are some of my favorite ways to use it:

• As a topping for ice cream – it’s a classic choice for Blackberry Sauce For Ice Cream or even Huckleberry Sauce For Ice Cream if you’re feeling adventurous.
• Drizzled over pancakes or waffles for a sweet breakfast treat.
• As a base for Raspberry Vinaigrette Salad dressing – just mix with some olive oil and vinegar.
• As a filling for cakes or pastries.
• As a topping for yogurt or oatmeal.

Make Ahead and Storage

One of the best things about this sauce is that it can be made ahead and stored for later use. Here’s how:

• Refrigerate: Store in an airtight container in the fridge for up to 2 weeks.
• Freeze: Pour the sauce into an ice cube tray, freeze, then transfer the frozen cubes to a freezer-safe bag or container for up to 6 months.

There you have it – a simple and delicious recipe for Seedless Black Raspberry Sauce that’s perfect for so many uses. Whether you’re making it for a special occasion or just to have on hand for quick desserts, this sauce is sure to become a favorite. And if you’re looking for more black raspberry recipes, be sure to check out my posts on How to Make Black Raspberry Jelly Recipe and Black Raspberry Pie for more inspiration!

Happy cooking, and don’t forget to share your creations with me on social media – I’d love to see how you use this sauce in your kitchen!

Seedless Black Raspberry Sauce

A delicious and smooth sauce made from black raspberries, perfect for topping desserts or using as a filling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: sauce

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

• 3 c. berries
• 1.5 c. water
• 2 c. juice
• 2 tbsp. butter
• 0.75 c. sugar
• 1 tbsp. corn starch, plus 1 tbsp. water (mixed together)
• 0.125 tsp. salt
• 0.5 tsp. vanilla

Method

 

1. Put berries and water in a large saucepan and bring to a full boil for 5 minutes over medium heat, stirring often and mashing the berries as they soften.
2. Strain the juice through a doubled piece of cheese cloth and discard the seeds and pulp.
3. In a clean saucepan, melt the butter. Add juice, sugar, salt, and cornstarch mixture; bring to a boil on slow heat, stirring constantly.
4. Cook until the liquid thickens, then remove from heat and stir in vanilla.
5. Pour the sauce into a container and let it cool before use.

Notes

For a smoother texture, make sure to strain the seeds and pulp thoroughly before proceeding with the sauce.