Raspberry Coulis Sauce With A Chambord Kick Food

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RASPBERRY SAUCE



Raspberry Sauce image

Provided by Ina Garten

Categories     dessert

Time 3h14m

Yield 2 cups

Number Of Ingredients 5

1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

Steps:

  • Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

RASPBERRY COULIS



Raspberry Coulis image

An easy Raspberry Coulis recipe

Categories     Condiment/Spread     Berry     Dessert     No-Cook     Valentine's Day     Winter     Vegan     Gourmet     Kidney Friendly

Yield Makes about 1 cup

Number Of Ingredients 3

1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon fresh lemon juice, or to taste

Steps:

  • Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

RASPBERRY COULIS



Raspberry Coulis image

Make and share this Raspberry Coulis recipe from Food.com.

Provided by Bev I Am

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 4

1/2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)

Steps:

  • Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  • Put the raspberies and the sugar syrup in a blender and puree.
  • Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
  • The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Nutrition Facts : Calories 415.4, Fat 2, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 102.8, Fiber 19.7, Sugar 80, Protein 3.6

RASPBERRY COULIS



Raspberry coulis image

Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream

Provided by Esther Clark

Categories     Condiment

Time 10m

Yield Makes 1 x 500ml jar

Number Of Ingredients 3

450g raspberries
½ small lemon , juiced
3 tbsp icing sugar

Steps:

  • Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
  • Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein

RASPBERRY COULIS



Raspberry Coulis image

Use this recipe when making our Fig Holiday Roll.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 2

3/4 cup sugar
18 ounces (1 1/2 pints) raspberries

Steps:

  • Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.

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