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READY IN 15 mins

Raspberry Sauce

Read Reviews (153)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 2 cups Change Servings

1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice

2 tablespoons cornstarch
1 cup cold water

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Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 15 mins

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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!

—Merry

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Most Helpful Critical Review

Apr 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.

—naples34102

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204 Ratings

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Jul 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!

—dlovegrove

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Feb 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. :)

—CookingWithASmile

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May 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!!!

—KELLYALBRECHT

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Sep 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!

—Sarah Jo

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Jul 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.

—seattlechef

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Oct 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!!

—JULIESMOM

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Nutrition

Calories
53 kcal
3%

Carbohydrates
13 g
4%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
2.7 g
11%

Protein
0.4 g
< 1%

Sodium
1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Raspberry Sauce

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 53
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 1mg < 1 %
Potassium 68mg 2 %
Total Carbohydrates 13g 4 %
Dietary Fiber 2.7g 11 %
Protein 0.4g < 1 %
Sugars 8.4g
Vitamin A 1 %
Vitamin C 19 %
Calcium 1 %
Iron 2 %
Thiamin 2 %
Niacin 3 %
Vitamin B6 1 %
Magnesium 3 %
Folate 6 %

* 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.