Reviewed: May 21, 2012

I looked for a real raspberry sauce recipe ... I am not a fan of frozen berries so this was perfect. It was easy to make - I used lemon juice instead of orange ... (what I had on hand) and it worked out perfectly! I plan to use the sauce with another terrific All Recipes recipe ... Aebleskivers. Wish me luck! Pic coming soon! ;)

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sweetserenade

Home Town: Solvang, California, USA

Reviewed: May 14, 2012

Used slightly less sugar, maybe 1.5 tbs cornstarch, and 2 tbs whisky (at end of cooking) in place of the orange juice. Followed the rest of the directions and ended up with a LOVELY slightly tart raspberry-whisky sauce (whisky was very mild) that was the perfect compliment to the Flourless Chocolate Cake recipe.

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Sammich

Cooking Level: Intermediate

Reviewed: May 13, 2012

Great sweet sauce! I substituted blackberries for the raspberries and it was stilly very very delicious. Also used as a topping for rhubarb pie to counter the sour taste of the rhubarb...so amazing!

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Diana

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: May 12, 2012

This was amazingly easy and so delicious. I followed the recipe as is and it was great!

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kcarr24

Reviewed: Apr. 4, 2012

This was awesome served over marbled New York Cheesecake.

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Cooking in Colorado

Cooking Level: Expert

Home Town: East Bloomfield, New York, USA

Living In: Centennial, Colorado, USA

Reviewed: Mar. 13, 2012

Absolutely FABULOUS! So simple but so very good! This sauce is sweet without being overly sweet...just right. Fresh wonderful flavor! Thank you!

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Suzieim1

Cooking Level: Intermediate

Reviewed: Feb. 17, 2012

I put this stuff on EVERYTHING!

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Reviewer:

SaraAnderson

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Galway, County Galway, Ireland

Reviewed: Feb. 10, 2012

I was looking for a sauce to puddle under a slice of cheesecake, so I didn't want a thick sauce,I eliminated the cornstarch, used Grand Marnier instead of OJ, 1/4 c white karo in addition to the sugar, and only 1/2 c water. Cooked over med low heat, stirring , for 10 minutes.. I strained the seeds out , it came out exactly the consistency I needed without that gloppy, cornstarchy consistency..

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Reviewer:

tmcp

Cooking Level: Intermediate

Home Town: Kimberly, Idaho, USA

Reviewed: Feb. 6, 2012

This was good, but not as sweet as I was expecting. Maybe I am too used to raspberry jam or something. For what I was using it for, the recipe was too tart. If I had put it on something really rich, like cheesecake, it would have been fine as is, but I had to add more sugar.

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