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 1% DV; carbohydrates 13g 4% DV; fat 0.2g; cholesterolmg; sodium 1.1mg. Full Nutrition

Reviews (249)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2009
I skipped the 3rd step entirely! I used one box of thawed Birdseye's frozen raspberries, and they mashed quite simply during the heating / stirring process. I found the consistency was just right, so there was no need to use a blender to puree & no need to do any straining through a sieve. (If you don't have corn starch on hand, note that the same amount of potato starch worked just fine.) As a raspberry lover I will be making this sauce over and over again--it's yummy! Read More
(331)

Most helpful critical review

Rating: 3 stars
04/07/2010
A good but rather ordinary raspberry sauce I had hoped would be a little different with the addition of the orange juice. It was not nearly sweet enough which is easy to fix but the real disappointment was that the orange juice wasn't even noticeable. Still it's a good basic sauce. Read More
(61)
337 Ratings
  • 5 star values: 239
  • 4 star values: 71
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
02/03/2009
I skipped the 3rd step entirely! I used one box of thawed Birdseye's frozen raspberries, and they mashed quite simply during the heating / stirring process. I found the consistency was just right, so there was no need to use a blender to puree & no need to do any straining through a sieve. (If you don't have corn starch on hand, note that the same amount of potato starch worked just fine.) As a raspberry lover I will be making this sauce over and over again--it's yummy! Read More
(331)
Rating: 4 stars
07/27/2009
I've made this both ways with and without the third step and I found that the puree/strain results in a better sauce. It's not bad the other way but it's better when the recipe is followed! Read More
(251)
Rating: 5 stars
02/04/2009
I also used frozen raspberries, skipped 3rd step and added a little more sugar to our taste. Thank You so much for posting this EASY and Delicious recipe. I wanted to bake a very special birthday cake and I used this raspberry sauce as a filling for a doulble layer chocolate cake, frosted with a butter cream cheese frosting, topped with a few whole raspberries and chocolate shavings. :) Read More
(144)
Advertisement
Rating: 5 stars
09/16/2012
I used frozen raspberries in this recipe and Truvia sweetener (six packets of Truvia is equal to 1/4 cup granulated sugar). I didn't bother to puree this sauce as I wanted a chunkier sauce to spoon over homemade waffles. Everything about this sauce was perfect. Not too sweet with a touch of tartness--it went perfectly with the waffles I made. Excellent! Read More
(66)
Rating: 3 stars
04/07/2010
A good but rather ordinary raspberry sauce I had hoped would be a little different with the addition of the orange juice. It was not nearly sweet enough which is easy to fix but the real disappointment was that the orange juice wasn't even noticeable. Still it's a good basic sauce. Read More
(61)
Rating: 5 stars
05/27/2009
Delish! I used frozen raspberries. I took the Philadelphia Ready-to-Eat cheesecake filling stirred in Amaretto to taste poured that in individual graham cracker shells then put this sauce on top by putting it in a baggie cutting the corner off and squeezing stripes on the cheesecake. VERY tasty!!! Read More
(58)
Advertisement
Rating: 4 stars
07/20/2009
Great recipe. I omitted the oj and added 1/3 of a cup of sugar instead of a 1/4 as I used fresh berries and they were a bit more tart. At first I was nervous when the sauce looked cloudy due to the starch, but I let it cook down, blended it and then strained it and it looked perfect. I even added 3 tablespoons of this to the "Best Lemonade Ever" recipe for berry lemonade and drizzled some over the white chocolate cheesecake recipe. Read More
(56)
Rating: 5 stars
10/05/2009
Frozen raspberries worked well in this. Thaw strain the juice and use it as part of the water it calls for. It came out beautifully. The tartness was the perfect complement to my cheesecake. It got raves!! Read More
(48)
Rating: 5 stars
10/13/2008
This is wonderful! We all loved it served over cheese cake. Read More
(35)