Xotic Black Raspberry Sauce

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Xotic Black Raspberry Sauce! When my friend, Nancy, gifted me with a pound of wild black raspberries from her woods, I knew had to make something special. I wanted that succulent sweet taste to linger long after the season had exhausted itself. The answer was to transform the berries into an exotic sauce. Now I can enjoy them every morning as a healthy topping spooned over a bowl of calcium-rich Greek yogurt. The combined benefit gives me the effects of a probiotic as well as an antioxidant. Thanks, Nancy!



4 cups black raspberries

1 cup water

1 cup sugar

1 teaspoon lemon extract


In a 2.5 quart pan, add black raspberries, water, and sugar. Bring to a boil, stirring occasionally for about ten minutes. From time to time, smash some of the berries against the side of the pan. This will help thicken the sauce. Add the lemon extract and continue cooking another ten minutes. Do not let it burn. It should form the consistency of syrup. Remove from heat. As it cools, it will thicken even more. Pour into a jar with a lid and store in the refrigerator.

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