Raspberry Sauce153 Reviews
- Prep: 10 min
- Cook: 5 min
- Ready In: 15 min
“I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.” - by The_Tattooed_Chef
Original recipe yields 2 cups
- 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.
- 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.
Amount Per Serving (8 total)
- 53 cal
- 0.2 g
- < 1%
- 13 g
Based on a 2,000 calorie diet
Reviews (153)Rate This Recipe
"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, s..." See moreo 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!"
"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! ..." See more"
"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..." See more 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. :)"
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