By Mayo Clinic Staff

Dietitian's tip:

Sweet spices and a splash of balsamic vinegar add depth to this vividly colored sauce of pureed fresh raspberries. Stir it into yogurt or spoon it over fresh fruit.

Number of servings

Serves 4


  1. 3 cups fresh raspberries
  2. 2 tablespoons honey
  3. 1 tablespoon balsamic vinegar
  4. 1/4 teaspoon ground cinnamon
  5. Generous pinch of ground nutmeg


In a blender or food processor, combine all the ingredients and puree until smooth.

Pass the puree through a fine-mesh sieve placed over a bowl, pressing firmly on the solids with a rubber spatula or the back of a wooden spoon to extract all the juice. Scrape the inside of the sieve periodically to dislodge any seeds that may be plugging the holes. Keep pushing the pulp firmly through the sieve until all that is left is a small number of seeds.

Cover the puree and refrigerate until ready to use. Makes about 1 cup.

Nutritional analysis per serving

Serving size :1/4 cup

  • Total carbohydrate 21 g
  • Dietary fiber 6 g
  • Sodium 2 mg
  • Saturated fat trace
  • Total fat 0.5 g
  • Trans fat 0
  • Cholesterol 0 mg
  • Protein 1 g
  • Monounsaturated fat trace
  • Calories 85
  • Sugars 9 g

This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

July 03, 2012