Raspberry reduction is one of the main components in many of my raspberry recipes! In this baking tips post, I will teach you how to make it and how to use it!
What is Raspberry Reduction?
Raspberry reduction is a concentrated raspberry sauce. Raspberries are cooked down and pureed to create a flavorful, raspberry sauce that can be used to flavor raspberry cake, cupcakes, cheesecake, and more!
The only ingredient is RASPBERRIES! Because it is used as an ingredient, there are no added sweeteners or ingredients.
I love using it in raspberry buttercream frosting or to make cake or cupcakes. Although I love using extracts, I feel that using the real thing is so much better.
How to Make Raspberry Reduction
Raspberry reduction is incredibly easy to make and only requires 2 cups of frozen raspberries!
- Add raspberries to a saucepan.
- Cook the raspberries over medium-low heat, stirring occasionally.
- As the raspberries soften, use a wooden spoon to mash and break up the raspberries.
- Continue to cook the mixture for about 10-15 minutes until it reduces and thickens slightly.
- Remove the saucepan from the heat.
- Use an immersion blender or transfer the raspberries to a food processor and pulse until smooth. The mixture will be very hot, so be careful.
- Run the raspberry puree through a fine mesh sieve to remove the seeds.
- Transfer to a heatproof bowl and cool completely.
If you would like to use it at a later time, you can store it in an airtight container in the refrigerator for one week.
Two cups of raspberries will typically yield approximately 1/2 cup, which is the perfect amount for making raspberry buttercream frosting!