Raspberry Sauce

4.6
(346)

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

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Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Servings:
8
Yield:
2 cups

Ingredients

  • 1 pint fresh raspberries

  • ¼ cup white sugar

  • 2 tablespoons orange juice

  • 2 tablespoons cornstarch

  • 1 cup cold water

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.

Tips

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

Nutrition Facts (per serving)

53 Calories
0g Fat
13g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 53
% Daily Value *
Total Fat 0g 0%
Sodium 1mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 0g
Vitamin C 12mg 59%
Calcium 10mg 1%
Iron 0mg 1%
Potassium 68mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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