FlavoringRecipes
by Ronnie Lomonaco
written by Ronnie Lomonaco
Homemade Raspberry Glaze
This HomemadeRaspberry Glazerecipe is very easy to make! It is a great topping for many different dessert dishes, including cheesecakes!
Ingredients
- 2 pounds (32 oz.) fresh raspberries
- 1/2 cup sugar
- 2/3 cup water
- 2 teaspoons lemon juice
- 1 tablespoon corn starch
Instructions
Combine the water, raspberries, sugar, and lemon juice in a large saucepan on high heat. Stir thoroughly while bringing it up to a boil.
After the mixture begins to boil, reduce the heat to low, and allow to cook for up to ten minutes, occasionally stirring throughout. As the raspberries soften, use a wooden spoon to break them in pieces to release the flavors from the raspberries.
Remove from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer with wooden spoon. Dispose any of the solid raspberriesleftover from mixture, and return liquid to pan on low heat.
Meanwhile, whisk the cornstarch with 3 tablespoons of water in a small bowl. Then, pour into the simmering pan of raspberryjuice.
Increase heat to high, and continue towhisk themixture untilit thickens into a glaze (approximately 3-5 minutes).
Remove glaze from heat, and pour into separate bowl to cool down. Once the glaze has reached room temperature, place in refrigerator until it is chilled. Enjoy thisHomemade Raspberry Glazerecipe!
Notes / Suggestions
Try this delicioushomemaderaspberry glazerecipeas a topping forThe Perfect Cheesecake recipe!
TotalTime (duration):20-25 minutes
CakeDessertGlazeRecipes
Ronnie Lomonaco
I'm not a professional chef... far from it. But, I enjoy cooking, so I decided to start a website to keep track of all my favorite recipes. While I share my recipes with you, I hope you'll share yours with me.
previous post
Easy Roasted Red Peppers Recipenext post
Hand Carved Hot Roast Beef SandwichesYou may also like
Juicy Cheeseburger
May 25, 2009
Easy Roasted Red Peppers Recipe
November 17, 2012
Grilled Steak and Shrimp Kabobs
July 28, 2011
Orange Teriyaki Sauce
January 12, 2010
Chocolate Chip Banana Bread
March 17, 2013
Hand Carved Hot Roast Beef Sandwiches
November 24, 2012
Pulled Barbecue Chicken Sandwich
June 6, 2010
Chicken with Sun-Dried Tomatoes and Mushrooms
May 18, 2010
Sweet Asian Baked Salmon
September 16, 2011
White Wine Vinaigrette Dressing
April 25, 2010
15 comments
IsabelleDecember 10, 2015 - 6:11 pm
Why is there no yield listed? 2 lbs. of raspberries seems like a lot, how much does this make?
Reply
Ronnie LomonacoDecember 14, 2015 - 1:42 pm
Good question… I’ll have to measure it next time. I would guess it to be around 2/3 cup.
Reply
Cyndi RempertMay 11, 2017 - 4:26 pm
Can you pour as glaze immediately over bundt cake once it has come to room temperature, or is the chilling in the fridge absolutely necessary? Thank you!
Reply
Ronnie LomonacoMay 15, 2017 - 12:45 pm
Cyndi,
You can absolutely pour it directly onto your bundt cake once it comes to room temperature, but it may not solidify as much as it would if you refrigerated it first.
Reply
TonyMay 14, 2017 - 11:49 pm
I was looking for this raspberry glaze recipe for to drizzle on this other recipe I just got Chocolate Pound Cake III thank you although I have not tried it yet I am sure I will hear num-yummy when I do.
Reply
Ronnie LomonacoMay 15, 2017 - 12:46 pm
That sounds like a pretty good combination to me, Tony. Let me know how it turns out!
Reply
michelleJuly 5, 2017 - 9:35 am
I’m looking for a raspberry glaze for the top of my eclairs. Needs to be a stiff mixture to say on top of the eclairs . Will this glaze be ok. Thanks
Reply
Ronnie LomonacoJuly 5, 2017 - 2:23 pm
Michelle,
Thank you for considering this raspberry glaze for your eclair topping. You should find that the glaze will thicken enough, especially after it is refrigerated. But, you can always stir in a little more cornstarch mixture afterwards to thicken it even more.
Reply
StephanieAugust 19, 2017 - 6:22 pm
Can you substitute any fruit for this recipe? I am in guava season and would love a guava sauce. How long will this last if refrigerated?
Reply
Ronnie LomonacoAugust 21, 2017 - 3:41 pm
Stephanie,
Sorry for the delayed response. Yes, I do believe you should be able to substitute the fruit in this recipe, but I can’t promise the results will be exactly the same. You can always adjust the thickness if needed by increasing the amount of cornstarch mixture.
Reply
BestEvelyneJuly 30, 2019 - 4:10 am
I have noticed you don’t monetize featuredish.com, don’t waste your traffic, you can earn extra bucks every month with new
monetization method. This is the best adsense alternative
for any type of website (they approve all websites),
for more info simply search in gooogle: murgrabia’s tools
Reply
ChristaFebruary 28, 2022 - 12:30 pm
Do you know how long you can store this glaze in the frig? Wondering about making it a couple days in advance. Thanks for sharing it, I’m looking forward to putting it on a flourless chocolate cake!
Reply
DeniseMarch 23, 2022 - 9:56 pm
Hello!!.. I am making a cake with buttercream frosting and I need a rasberry glaze as a drip. Will this recipe work
Tu!!
Reply
Brenda EllisJuly 11, 2022 - 2:42 pm
Thank you for sharing your Raspberry Glaze recipe. A restaurant in the Keys served their Key-lime pie with a raspberry glaze and I am looking forward to trying this one.
Reply
KAugust 12, 2023 - 8:00 pm
I want to make a raspberry cobbler will this glaze work in the pie itself or just on top
Reply
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
