~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Wednesday, December 3, 2008

Raspberry Sauce/ Bing Cherry Sauce...

Raspberry Sauce/Bing Cherry Sauce... I came up with this recipe on the spur of the moment. I always buy raspberries in the summer and freeze them for things like this. I needed to dress up some molten lava cakes but didn't want to make too much sauce. You can use this sauce on ice cream, cakes, crepes, pancakes and really whatever you may fancy. I think you may be able to add more fruit or cut back a bit on the sugar for a less sweet sauce. Either way, it is a good simple sauce.... more like good raspberry preserves:). You can also make a cherry sauce by using frozen cherries. The sauce can be used on top of pancakes and spread on crepes or served over ice cream... so, so much better than store-bought! As a plus, you can control the sugar amount according to preference. Hope you enjoy...

Bing Cherry Sauce

1.5 lbs frozen bing cherries
2/3 cup sugar, or to taste
1 TBS cornstarch, optional
2 TBS lemon juice
1 tsp vanilla extract

In a sauce pan, add cherries, sugar, cornstarch, and stir to combine. Cook over low-med heat until sauce thickens to your liking... about 20-30 minutes. Stir in lemon juice and vanilla. Allow to cool and store in fridge.

Raspberry Sauce

1 cup frozen raspberries( a bit more if you don't want it that sweet)
1/3 cup sugar
1-2 tsp lemon juice or to taste

1. Place raspberries and sugar in a heavy saucepan.

2. Bring to boil stirring constantly.

3. Boil for 5-7 minutes on high stirring constantly so as not to burn. You can see a trail when you scrape the bottom of the pan using your spatula.

4. At this point, turn off heat and add lemon juice and cool. It will thicken as it sits.


Emanuel Balarie said...

Looks amazing!

Ellie said...


Karie Engels said...

I love this post, I featured it on my site and my readers love it as well. I will definitely visit regularly :)

Ellie said...

Karie, Thanks for featuring this recipe on your site. I'm thrilled your readers are enjoying the recipe as well. It's a simple but delicious sauce:)... much better than store-bought.
Glad you stopped by... and welcome:)!