This raspberry sauce is delicious. I’ve used it for both savoury and sweet dishes. The sauce is made from only two ingredients: raspberries and lemon juice. This means that is sharp and very versatile. I’ve used it instead of pickle over a cheese sandwich. I’ve also used it to flavour yoghurt, alongside some honey.
The sauce is naturally vegan, and it would work just as great with vegan cheese, soy yoghurt, and a bit of maple syrup or even golden syrup.

I like the simplicity of this sauce. It was an idea I had when I saw the raspberries in store. I’m glad I’ve tried it because I did enjoy it a lot. It is a tasty sauce that looks and feels luxurious too. I can see something like that for the Christmas dinner or a special occasion.

The texture of the raspberries is lovely. The seeds give it that crunchy feel that makes it perfect to use in savoury dishes.

Ingredients for 1 big jar of Raspberry Sauce:

– 5 punnets of raspberries, around 700g
– 2 spoons of lemon juice

To make the raspberry sauce, start by washing the fruits and put them in a pan. Add the lemon juice and a few spoons of water. Then, place the pan on the hob, at low to medium heat. Leave to cook until the raspberries are getting soft, then start stirring, so they don’t catch the bottom of the pan.

Leave to cook until it resembles a sauce and it keeps its shape when dropped on a plate. As you can see in the picture, the raspberries still hold a bit of their shape. Take from heat, cool down and put in a jar.

The sauce is now ready to be enjoyed. It will keep in the fridge for 1 to 2 weeks. What do you think about this raspberry sauce? Is it something you’d might like trying? Let me know your thoughts.