Raspberry Sauce

Raspberry Sauce

178 Reviews 21 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
The_Tattooed_Chef
Recipe by  The_Tattooed_Chef

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

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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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.

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Reviews (178)

Rate This Recipe
Merry
273

Merry

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!

dlovegrove
229

dlovegrove

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!

CookingWithASmile
125

CookingWithASmile

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. :)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 53 cal
  • 3%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 13 g
  • 4%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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