Raspberries are in abundance and I have been harvesting so many pounds of these delicious jewels! The raspberries are incredibly bountiful this year. I already have some in the freezer, I’ve made some yummy recipes, I’ve popped them in my mouth as is for a fresh, refreshing and healthful snack. I’m giving them away even! I’m not kidding! There are copious amounts of raspberries. This makes me so very happy because I love raspberries!
I always enjoy working in the kitchen with food. I find the task of preparing food calming and it brings me back to my happy place, especially in times of distress. With the recent tragedy in Orlando, I have felt heartache and grief. I have found the past few days difficult to tend to the essentials in each day. As such, I have found myself standing in the kitchen more often than usual after spontaneously deciding to see what I can throw together just to take my mind off all the hate and pain in this country.
With so many raspberries in my kitchen I decided to focus my attention on making something with those. I went with a sauce. It just sounded good. I am craving pancakes, so guess what’s next? Pancakes! I’m going to make a batch and have breakfast for dinner!
This was super easy and took no time at all. Check out the recipe below and give it a try yourself! You won’t be disappointed!
Raspberry Pancake Sauce
3 cups of fresh raspberries
1/2 cup raw cane sugar
1/4 cup of water
a mix of arrowroot powder and water (for thickness)
pinch of salt
squeeze of lemon (about a 1/2 tsp)
Combine all ingredients into a medium saucepan. Place on stove top and bring to a boil. In a separate small bowl, make a paste with arrowroot powder and water. I tend to use about 2 tablespoons of the powder to 2 tablespoons of water. Add to the sauce when it boils, stir until combined then continue to let it boil for 5 minutes or until it begins to thicken. Reduce to simmer and let cook until it is your desired sauciness. Serve warm. Yum!