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
*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 :)
*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 1/2 cups
1 container fresh raspberries (about 1 1/2 cups)
1 1/2 cups pure orange juice (not from concentrate)
1/2 tsp vanilla extract
1/2 tsp cayenne
pinch or salt (optional)
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.
Posted by Kathy on 7/25/2010