Raspberry Sauce Recipe
Add a photo
1 of 3 Photos

Raspberry Sauce

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

Rating: This weblink has been rated 44 times with an average star rating of 4.6 Read Reviews (32)

Rate/Review | 944 people have saved this

Prep Time:
10 Min
Cook Time:
5 Min
Ready In:
15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 2 cups
 

Ingredients

  • 1 pint fresh raspberries
  • 1/4 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 53 | Total Fat: 0.2g | Cholesterol: 0mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2009 by Merry 
I skipped the 3rd step entirely! I used one box of thawed Birdseye's frozen raspberries, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by CookingWithASmile 
I also used frozen raspberries, skipped 3rd step and added a little more sugar to our taste.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2008 by Linda 
This is wonderful! We all loved it served over cheese cake. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by love2bake4myfamily 
Very good and easy to make! I made this for the chocolate waffle recipe on here~ simply... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2009 by KELLYALBRECHT 
Delish! I used frozen raspberries. I took the Philadelphia Ready-to-Eat cheesecake filling,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by Anna Zwiers 
I didn't do the last instructions, because I liked the texture it was. I used frozen (thawed)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2008 by momofmy4crazykids 
This is such a simple, beautiful sauce, and very tasty! :) I am gonna be looking for desserts... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by seattlechef 
Great recipe. I omitted the oj and added 1/3 of a cup of sugar instead of a 1/4 as I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2009 by MEMELISSA 
I made this exactly as written and it came out wonderful!!! I had fresh raspberries from my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2009 by Jackie 
I loved how tangy this was; sweet, but not too sweet. Drizzled it over vanilla bean creme... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?