Sauces are a wonderful way to complement any dish – be it savory or sweet. This particular fruit sauce is my absolute favorite. The tartness of the raspberry is well balanced with the sugar and the Grand Marnier gives it a wonderful hint of orange. The sauce is the perfect addition to just about any dessert and it is an indispensable sauce in my home. I serve it with my Lemon NY Style Cheesecake, Sweet Nutella Crepes, Pavlova, Eton Mess, Panna Cotta, ice cream, etc.
Start by adding a bag of frozen raspberries, sugar and water to a sauce pan and cook over medium heat. Break up the fruit by mashing it against the side of the pan with a wooden spoon. Add the preserves and stir until the preserves have melted and incorporated into the fruit sauce. Reduce the heat to low and allow the sauce to cook for a few minutes, stirring occasionally. Add the Grand Marnier and cook for an additional minute. Remove from heat and strain the mixture through a strainer into a heat proof bowl. You can use the wooden spoon but I find a rubber spatula to be more flexible for straining the fruit.
When you’re done straining the pulp, rinse the spatula to remove any seeds before scrape off the pulp from the bottom of the strainer! The pulp is so thick, it’s what will add body to the sauce! Stir to combine well and serve immediately or store in an airtight container in the refrigerator. I can keep up to a week and this makes about 1 1/2 cups. Enjoy!
Note: Take the time to strain the sauce. Your guests will thank you for it.
Substitutions: You can substitute frozen raspberries for mixed berries, strawberries or blackberries. You can also use a different flavored fruit preserve. The flavor changes slightly based on the fruit combination, but it is still a delicious sauce. If you don’t have Grand Marnier or other orange flavored liquor, you can use a little orange juice or leave it out altogether.
Raspberry Grand Marnier Sauce
This is liquid gold. Pour it over any dessert or use it as a baking ingredient. This is a staple sauce in my home.
- 1 10-oz bag of frozen raspberries
- ¼ cup granulated sugar
- 2 Tablespoons water
- ½ – ¾ cup seedless red raspberry preserves
- 2 – 3 Tablespoons Grand Marnier liquor
Add the raspberries, sugar and water to a sauce pan over medium heat. Break up the raspberries by mashing them up against the side of the pan with a wooden spoon. Continue to press them against the side until they resemble a lumpy sauce. Add the raspberry preserves and stir until the preserves have melted into the sauce.
Reduce the heat to low and simmer for a few minutes, stirring occasionally. Add Grand Marnier, cook for a minute and remove from heat.
Strain the sauce for best consistency. Using a rubber spatula, press the fruit against the strainer to push the pulp through until you have pushed all the pulp through.
Rinse the spatula to remove any seeds and scrape the bottom of the strainer to remove the pulp that has collected at the bottom of the strainer. Add the pulp to the sauce. Stir well to combine.
Allow to cool at room temperature. You can refrigerate up to a week and freeze up to a month. Just thaw overnight in the refrigerator before serving.
Makes about 1½ cups.
This is delicious!! I made it as a sauce for a lemon olive oil cake. At the end of cooking I squeezed about 1 tbsp lemon juice into the sauce since I had leftovers from the cake. The sauce was delicious as it was but the lemon juice added a bit more balance. This recipe is definitely a keeper–Oh, I used fresh berries, not frozen.
That’s wonderful Dan! The lemon juice sounds perfect!