Seedless Black Raspberry Sauce

Last week I shared a post for homemade black raspberry jelly.  We have berries are out behind our house that are free for the picking – and boy are they plentiful this year.  I think all of the rain we had this spring has helped them grow.   It’s hard for me to rationalize leaving these  berries unpicked because they are loaded with healthy antioxidants and are super delicious.  My only problem is that my stomach doesn’t tolerate seeds well so I have to be a little crafty and work around them.

I’m not sure why I didn’t get around to making seedless preserves and sauces before now but all I can say is better late than never.

Seedless Black Raspberry Sauce

3 c. of berries

1 1/2 c. water

Put berries and water in a large saucepan and bring a full boil for 5 minutes over medium heat – stirring often.  Mash the berries in the pan as they soften while cooking them.  (This will yield about 2 cups of juice).

Once the berries have boiled for 5 minutes remove from heat.  Strain the juice through a doubled piece of cheese cloth and discard the seeds and pulp.

2 c. juice

2 tbsp. butter

3/4 c. sugar

1 tbsp. corn starch, plus 1 tbsp. water (mixed together)

1/8 tsp. salt

1/2 tsp. vanilla

In a clean saucepan, melt the butter.  Add juice, sugar, salt, and cornstarch; bring to a boil on slow heat – stirring constantly.  Cook until liquid thickens.  Remove from the heat and stir in vanilla.  Pour into container. Makes 1 pint.  Serve warm or cool.   Store in the refrigerator (stir thoroughly before serving, or warm for a few seconds in the microwave).

Use this as a topping on ICE CREAM, MILKSHAKES, PANCAKES, or vanilla YOGURT (like pictured).  One of these days I’m going to experiment and make a homemade black raspberry vinaigrette salad dressing using this sauce and when I do, I’ll share the recipe.

Imagine how happy you’d make a friend, neighbor, or co-worker if you presented them with a small jar of this.  Think Christmas…  I have froze bags of these berries so I can make fresh batches of sauce and jam throughout the cold winter months when ripe berries are hard to come by.

Pick berries and get into the sauce!

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Peanut Butter Fudge Ice Cream Topping

Ever make something that you can’t wait to finish so you can lick the spoon?  Me too!

Honestly, I don’t know how you couldn’t lick the spoon, your fingers, and the bowl when you’re finished making this homemade peanut butter fudge topping.  If you can resist, you’re willpower is like granite, and mine – is not.

Peanut Butter Fudge Ice Cream Topping

Makes about 1 cup

1/3 c. semi-sweet chocolate chips

1 tbsp. sugar

1/4 c. peanut butter

1/4 c. heavy cream

1/4 c. skim milk

a pinch of salt

1/2 tsp. vanilla extract

In a saucepan, add chocolate chips, sugar, salt, and peanut butter.  Melt slowly on low heat.  Pour in cream and milk and continue to stir constantly on low heat until sauce is smooth, creamy, and thickens.  Stir in vanilla; pour into a jar.  Serve on your favorite ice cream, or refrigerate until ready to use and then rewarm in the microwave.

I’ve decided if I run out of ice cream I’ll just eat this topping by the spoonful!

What is your favorite ice cream topping?

Looking for more topping ideas and recipes?

Cherry

Apple Rum

Kahlua

Peach Glace’

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