Often when we used to go out and pick our raspberries we would only get a small bowl. Not a problem, fresh raspberries are a wonderful snack and that same small bowl of berries is perfect for a little cake baking or topping.
Raspberry Sauce with Port and Cinnamon
by the seat of my pants!
2 quarts of raspberries, fresh or dry-pack frozen
1 c sugar
1/2 c Ruby Port
1/4 t salt
1 t Cinnamon
1 T cornstarch
Then one day when I was too busy to bake, I cleaned the berries and placed them on a tray to freeze them for future use. Another picking or two later I also had a busy day, so that meant more berries for the freezer. Which as it turned out, was a very good thing!
With jam made and on the shelf, turn your attention to this sauce!
Soon I had enough frozen raspberries for a couple of batches of jam, which joined the jars of apricot and plum jam in the root cellar. And as summer took over I forgot about the remaining berries in the freezer...until I came across them again searching for something new and different to cook for dinner...and that is how this delicious Raspberry Sauce with Port and Cinnamon was created!
Raspberry Sauce with Port and Cinnamon is a delicious, slightly tart yet sweet dessert sauce, that could not be easier to make. You will love it...And that my friends, is why I am telling you this story from a few years ago, so you will have time to use some of those raspberries coming off the vines now, for your own pan of Raspberry Sauce with Port and Cinnamon to freeze, I am pretty sure you will thank me later...
Some additional thoughts on this recipe:
You will want to make a couple of batches, it keeps wonderful in the freezer!
The perfect sauce for cake, cheesecake or ?
The Port wine does not overtake the other flavors, but adds a depth of flavor and richness.
Ingredients needed for this recipe:
- raspberries, fresh or frozen
- sugar
- cinnamon
- ruby port wine
- salt
- ground cinnamon
- cornstarch
You will also need the following:
- large open pan or stockpot
- measuring cups
- measuring spoons
- wooden spoon
- small containers with lids
- whisk
Now we are ready to begin!
by the seat of my pants!
2 quarts of raspberries, fresh or dry-pack frozen
1 c sugar
1/2 c Ruby Port
1/4 t salt
1 t Cinnamon
1 T cornstarch
In a large flat pan, combine the raspberries, sugar, cinnamon, salt, and port wine in a large flat bottom pan with a lid.
Bring to a simmer, and cover. Cook 15 minutes.
Turn the burner off, and remove the pan from the burner.
Remove about 1/4 c of the pan "juices" into a small shallow bowl, place in the freezer to chill quickly.
While the raspberry juice is chilling, use a whisk to break up the berries and juice into a sauce.
Stir the cornstarch into the cooled raspberry juice. Stirring until smooth, with no leftover lumps of cornstarch. do not worry about the small number of raspberry seeds.
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Return the raspberry mixture to a simmer, stir in the cornstarch mixture. Simmer until smooth and clear. Let mixture cool then store in a serving bowl if using now, or divide into storage containers for freezing.
This recipe for Raspberry Sauce with Port and Cinnamon makes enough for now, and some for the freezer!
Storage options for Raspberry Sauce with Port and Cinnamon. Store in the freezer for up to 6 months for the best flavor. Let thaw in the refrigerator before serving. Thawed sauce, can be kept in the refrigerator for up to five days.
UPDATE:
For your convenience, a "copy and paste" version of Raspberry Sauce with Port and Cinnamon has
been included below.
You may also enjoy:
#wholefoodingredients
#DIYfrozenconvenience!
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Printable "copy and paste" version:
Raspberry Sauce with Port and Cinnamon
by the seat of my pants!
2 quarts of raspberries, fresh or dry-pack frozen
1 c sugar (or Rapadura)
1/2 c Ruby Port
1/4 t salt
1 t Cinnamon
1 T cornstarch
by the seat of my pants!
2 quarts of raspberries, fresh or dry-pack frozen
1 c sugar (or Rapadura)
1/2 c Ruby Port
1/4 t salt
1 t Cinnamon
1 T cornstarch
In a large flat pan, combine the raspberries, sugar, cinnamon, salt, and port wine in a large flat bottom pan with a lid.
Turn the burner off, and remove the pan from the burner.
Remove about 1/4 c of the pan "juices" into a small shallow bowl, place in the freezer to chill quickly.
While the raspberry juice is chilling, use a whisk to break up the berries and juice into a sauce.
Stir the cornstarch into the cooled raspberry juice. Stir until smooth, with no leftover lumps of cornstarch. do not worry about the small number of raspberry seeds.
Return the raspberry mixture to a simmer, stir in the cornstarch mixture. Simmer until smooth and clear. Let mixture cool then store in a serving bowl if using now, or divide into storage containers for freezing.
Storage options for Raspberry Sauce with Port and Cinnamon. Store in the freezer for up to 6 months for the best flavor. Let thaw in the refrigerator before serving. Thawed sauce, can be kept in the refrigerator for up to five days.
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Yum! I love raspberries and this is the perfect way to use them up. Plus you can add this spread to anything! I think I'll start with a big piece of toast!
ReplyDeleteBecause you cook the wine there is no alcohol left, I also love this on yogurt for breakfast.
DeleteLooks absolutely divine. Great sauce to put on waffles or pancakes.
ReplyDeleteI'm not really a wine drinker so was wondering what brand of port wine you used or does it make any difference?
Thank you
I too am not a wine drinker but Port is great to keep around when cooking with fruit, especially red colored fruit and berries. I am fairly certain it was an inexpensive brand from my local grocery store's wine section, most likely Christian Brothers.
DeleteI love the flavors in your jam and the story of how you created it. I used to belong to a CSA and we got to pick a pint of raspberries each week. I think I ate more than that as I picked. so good.
ReplyDeleteRaspberries are the perfect backyard berry, they simply grow! And you get this sauce...thanks for stopping by, I appreciate it.
DeleteI wish I lived in yur neck of the woods! Bet your kitchen smells amazing.
ReplyDeleteI enjoy the challenge of coming up with different flavor combinations, this one is pretty good!
DeleteThis sounds so delectably good! I'll have to test this out, fresh raspberries preferred here!
ReplyDeleteI agree fresh berries are the best, but personally I won't waste them, if they can't be used fresh, they freeze perfectly!
DeleteI love having sauces like this in the freezer.
ReplyDeleteRight!? Sure makes dessert possible even on those super busy days!
DeleteOh man this sounds good!! Pinned!! Thanks for sharing at the What's for Dinner party. Hope the rest of your week is amazing!
ReplyDeleteThank you Helen, and thanks for hosting What's For Dinner Sunday!
DeleteThis would be wonderful over cheesecake! Thank you for sharing it. I have pinned it to try out the next time I purchase raspberries or make cheesecake. #HomeMattersParty
ReplyDeleteYes cheesecake! Thanks for stopping by, I appreciate it.
DeleteThis looks lovely. I'm curious what would you serve it with? I'm imagining it would go great with a meat, like turkey or pork but also maybe on ice cream or on top of a bowl of fruit and yogurt? Or am I missing the point entirely?!
ReplyDeleteNo, you got the point entirely! A sauce such as this is delicious anywhere and everywhere you choose to enjoy it! No rules, just good flavor and enjoyable food.
DeleteI have been picking raspberries daily--this year they are abundant. Thank-you for this recipe!
ReplyDeleteCarol, we love this sauce, and it keeps perfectly in the freezer!
Delete