If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)I love raspberries but they have so many seeds that leave a bad taste in my mouth, which is why I strain them. If you want to leave a few for a grainy texture, leave out 1/3 of the berries when straining in Step 3.Step 4: You can cook the berries until they're as thick as you want, but generally they should be done about 2-3 minutes after it starts to boil. It will harden as it cools, so don't boil it down too much.You can use frozen or fresh raspberries, but if you use fresh ones, freeze them first because of the reason noted above. Recipe by La Land

Just a classic, but tasty as hell!

I prepared this for a Thanksgiving dinner.It will harden when cooled, so keep this in mind and stop simmering when it's just a bit softer than you'd like, then store in a glass container.If you're using it as a sauce, add a bit of water to the cranberry jam and heat in the microwave to make a warm sauce. Recipe by Sala.

This recipe was handed down to me from my mother. I have no idea where she got it from. Since my husband is very traditional when it comes to Thanksgiving, this cranberry sauce fits the bill.

Pour this homemade fudge sauce any of your favorite ice creams or desserts! WOW!

Just an easy recipe I use for sauce when we make pizza. Makes a great dipping sauce too. It makes enough for 2-4 16" pizzas, depending how saucy you like them. For freezing it, see step 4.

Just to mention Cranberry Sauce transport me to a very special and important holidays: Thanksgiving Dinner in United States, Christmas Dinner and New Year celebration around the world. A delicious sauce very versatile that adapts to any bittersweet recipe, excellent companion for turkey, chicken, spiral ham meats, as a dressing for salads, etc.Despite its name of "salsa" it can even be used as a marmalade.It is very easy to prepare and I hope you like it.

I made this sauce because frozen strawberries were on sale. For Reduced Sugar Strawberry Jam, see.I've used frozen strawberries (pre-cut) for this recipe. This dish won't keep long since it's not strawberry jam. So you should eat it as soon as you can. If you microwave it for about 2 1/2 minutes, it will become more like jam so it will last longer. Use the sauce accordingly. Recipe by Yuuyuu0221

Tamarind sauce. Great Indian sweet and sour sauce. It's great with papadum, pakora, etc :chef

This is a simple chocolate sauce.When the chocolate has melted, it may seem like the water and oil have separated, but keep stirring the mixture so that it doesn't burn to the sides and it will get nice and smooth. Of course, when this mixture cools it will become hard and sticky, but just add what you need to a container and microwave before use. I recommend using couverture chocolate. Recipe by Puyupuyu

My Saturday perfect combo: sweet panna cotta and sour raspberry sauce! Yummmm 😋😋😋 IG @jenscookingdiary @jenscookdineandtravel

We pick fresh strawberrys every spring, the taste of a fresh picked berry is unbeatable. I make batches of this and freeze enough to have it for ice cream waffles, cakes, it flavor drinks and creams. The possibilitys are endless! Its wonderful now and a great treat in winter!