(paleo-friendly, vegetarian, grain-free, gluten-free)
Maple butter sauce is pretty much what it sounds like… maple syrup and butter married together to form something greater than themselves. Smooth, sweet, buttery warm maple syrup. And adding a touch of raspberry makes it near impossible to not eat by the spoonful! We make our own maple syrup every year, by the way. It’s a lot of work, but also a lot of fun… and so incredibly rewarding!
Do you ever ask yourself ridiculous questions, or pose silly scenarios in your head… like, deciding which fruit you’d choose if you had to pick only one to eat for the rest of your life. Or deciding which chicken you’d take with you to a deserted island and then listing all the reasons why…
No, just me, oh.
Well, I’d pick raspberries! And Val- because she’s the best forager, I swear she talks to me like she thinks I understand what she’s saying, and she lays a beautiful green egg nearly every day. The egg that I’d need to make the waffles to put this sauce on.
So, this sauce was born, well, out of necessity. I was thawing raspberries, wonderful hand-picked summer raspberries- did I mention raspberries are my favorite, for a dish and ended up with a pool of raspberry juice in the bowl underneath the strainer. Not willing to just toss the juice, I transformed it into this. And now, whenever I thaw raspberries, I save the juice just to make this sauce!
In order to get a lot of good juice, the raspberries should be thawed from frozen. Fresh won’t really work. I used the actual raspberries for something else and just used the strained juice for this sauce.
To get the most juice, place the raspberries into a medium saucepan and heat over low for about 10 minutes, until the raspberries are just about all thawed- then strain to get the juice.
This is definitely a plate-licking sauce. Meaning, yes, I did you’ll lick your plate.
Use this sauce on whatever your heart desires.
I’d especially recommend it on an “dutch baby”or (paleo) puffy oven pancake!
Raspberry Maple Butter Sauce
1/2 cup raspberry juice, from thawed raspberries
1/4 cup maple syrup
2 Tbs grass-fed butter
In a small saucepan, boil the raspberry juice gently over medium-low heat until it is reduced by about half (about 8-10 minutes).
Add in the maple syrup and butter; whisk vigorously as the butter melts and until it is well-combined. Serve and enjoy!
*If you refrigerate the leftovers, the butter will separate out. That’s fine, just warm the syrup and whisk again before serving.
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