raspberry and chia sauce

A rich, luscious, ruby-coloured sauce that is perfect with sliced panettone and whipped mascarpone, made to look super pretty with flecks of chia seeds. A great breakfast or snack choice, it can be used with cheese and crackers or as a condiment for breakfast.


  • 500 grams frozen raspberries
  • 4 tablespoons heather honey
  • 2 teaspoon vanilla extract
  • ½ cup water
  • 1 teaspoon Azada olive oil & lemon
  • 1 tablespoons chia seeds

Preparation time 5 minutes
Cooking time 45 minutes
Makes two jars
Gluten-free | Vegetarian


Add the raspberries, honey, vanilla, water, and Azada’s olive oil & lemon to a medium saucepan. Bring to a boil, then simmer for five minutes. Puree some of the fruit with a potato masher, leaving some chunks whole. Let the mixture cool for 20 minutes, and then stir in the chia seeds. Pour into jars or bottles. It can be stored for up to two weeks in the refrigerator.


You can use any kind of berries for this recipe. Olive oil from oranges and basils also works well with it depending on the type of fruit used.


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