Rating: 4.5 stars 4.5
344 Ratings
  • 5 star values: 242
  • 4 star values: 74
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 3

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

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
8
Yield:
2 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Tips

Read our picks for the best immersion blenders to make cooking your favorite recipes that much easier.

Nutrition Facts

53 calories; protein 0.4g; carbohydrates 13g; fat 0.2g; sodium 1.1mg. Full Nutrition
Advertisement