Under 30 Minutes

Strawberry-Raspberry Sauce

  • Prep:
  • Total Time:
  • Yield: Makes 1 3/4 cups
Strawberry-Raspberry Sauce

Source: Everyday Food, April 2005


  • 1 jar (10 to 12 ounces) seedless raspberry jam (about 1 cup)
  • 1 package (10 ounces) frozen strawberries


  1. In a medium saucepan, heat raspberry jam over medium heat, stirring occasionally, until liquefied, about 3 minutes.

  2. Add frozen strawberries. Simmer until softened, 5 to 10 minutes. With a potato masher, lightly mash strawberries, leaving some large pieces. Cool completely.

  3. Transfer to an airtight container; refrigerate up to 1 week. (If sauce solidifies, warm in the microwave or over low heat.)


Be the first to comment!