Raspberry Sauce recipe

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Ingredients

1 pint fresh raspberries
¼ cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

Nutrition Info

52.7 calories
carbohydrate: 13 g
cholesterol: : -
fat: 0.2 g
fiber: 2.7 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 1.1 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.

  2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.

  3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

Recipe Yield

2 cups

Recipe Note

I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.

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