The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 10, 2009
I had to add about an extra 1/4 cup of sugar because it was too sour. I skipped the puree step as we like some texture. We'll serve it over homemade cheesecake.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by GingerbreadMommy

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 2, 2009
I made this exactly as written and it came out wonderful!!! I had fresh raspberries from my garden and it definately needed the puree step. It ended up smooth and lusious. Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Fowlerville, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 2, 2009
I loved how tangy this was; sweet, but not too sweet. Drizzled it over vanilla bean creme brulee with delicious results. Instead of pureeing, though, I simply strained the sauce through a sieve and didn't encounter a single seed. Just perfect. Will totally make again.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Jackie

Cooking Level: Expert

Living In: Acworth, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 30, 2009
Absolutely wonderful! And versatile too!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by gapch1026
Reviewed: Jun. 30, 2009
So delicious and easy to make except for the process of straining the seeds :) Impressive and an absolutely perfect quick dessert served over frozen yogurt and garnished with a sprig of fresh mint.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by gapch1026

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: 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!!!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 11, 2009
When using fresh raspberries adjust the sweetness after straining, if necessary. Mine was a bit too tart, but it was easy to fix with a bit of confectioner's sugar. Great served over white chocolate cheesecake from this site. Yummy!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 1, 2009
Good flavor. Used this as an under drizzle for a very rich, chocolate cake. Maybe too thick and the cornstarch made it too light in color. A little tweaking and it will be perfect!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 9, 2009
Perfect! Took out a little of the sugar because I wanted it a little more sour. (Used only about 2-3 tbl. total) and just eyeballed the OJ but this turned out amazing!! I wanted it to have more tang than sweet because I served it with Chocolate Decadence Cake II, also from this site! WHAT AN INCREDIBLE COMBINATION!! Thank you so much for posting, it was EXACTLY what I was looking for!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA
Living In: Crystal Lake, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 7, 2009
Love this recipe! I also did not do step three. I didn't have the orange juice on hand and substituted 2 T. of Amaretto...yummy!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 27, 2009
It is a good recipe, but I think that it needs a little more sugar.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Endicott, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 18, 2009
Very good and easy to make! I made this for the chocolate waffle recipe on here~ simply perfect together as a topping with butter and powdered sugar with the waffles on Valentine's Day!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 18, 2009
I didn't do the last instructions, because I liked the texture it was. I used frozen (thawed) berries--worked great. I might add a little more sugar next time, but it depends on your sweet tooth.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Visalia, California, USA
Living In: Rehoboth, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 4, 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. :)
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 3, 2009
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!
Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 20, 2009
Very good and easy. Perfect for the cheesecake bars I made. Will definitly make again.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 23, 2008
Loved it! Came out exactly as I had hoped - and was great for dipping hot beignets in! I'm using next as a cake filling...
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Holland, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by momofmy4crazykids
Reviewed: Oct. 31, 2008
This is such a simple, beautiful sauce, and very tasty! :) I am gonna be looking for desserts to go with this so I can make it again! Thanks for the great recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 13, 2008
This is wonderful! We all loved it served over cheese cake.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog



 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?