To make a simple raspberry sauce, add 2 pints of raspberries and 1/4 cup of sugar to a saucepan, heat the mixture for about 10 minutes or until the raspberries cook through. Remove the pan from the heat, and strain the sauce through a sieve to remove the seeds.
Alternatively, mash the raspberries prior to cooking them to make them easier to strain. If the raspberry sauce seems too sweet, add 1 tablespoon of lemon juice to increase its tartness. Use frozen raspberries to lengthen storage potential for the sauce.
When covered, raspberry sauce made with frozen raspberries keeps for about one week in the refrigerator. It can also be stored in the freezer for up to one year. Raspberry sauce is convenient to have in the refrigerator for making ice cream sundaes at home or to simply to spoon over fresh fruit.
Use the raspberry sauce on oatmeal or granola or stir it into yogurt for a healthy breakfast meal. Drizzle the raspberry sauce on chocolate desserts, whip the sauce into frosting, swirl it into cake batters or use it as a fruity filling for crepes. The sauce also makes a delicious topping for waffles, pancakes and French toast.