Reviewed: Nov. 8, 2009

Very good. I used frozen berries and skipped step 3 like others commented. I didn't have oj so I used water and a tsp of orange extract. I also cut back on the cornstarch because I wanted a thinner sauce.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 13, 2009

Very Good Sauce, Followed exactly. I was out of cornstarch so substituted 4 T Flour instead.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 3, 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!!

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JULIESMOM

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 2, 2009

great with pound cake.

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Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 24, 2009

Very nice! I used this over cheesecake, and it was lovely. I also used the frozen raspberries, and simply garnished the cheesecake slices with fresh ones. I would actually make less of it next time -- it was about 2x as much as you'd need for a cheesecake, and I have no idea what to do with the rest! I do agree it is not very sweet, but the cheesecake took care of that, so the balance was nice. Will definitely make it again though -- thanks for sharing!

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TARA77

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Reviewed: Aug. 24, 2009

This rasberry sauce was very good although I will incorperate a bit more sugar to increase the sweetness but the color was beautiful and ot tasted good. I'll definetly use this again.

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Mel_bee12

Cooking Level: Intermediate

Living In: Yonkers, New York, USA

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Reviewed: Aug. 10, 2009

My sauce turned out a little bitter so I would add more sugar the next time.

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cambur

Living In: Portland, Oregon, USA

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Reviewed: Aug. 9, 2009

This was very good. I also didn't puree or strain. I also added more fresh raspberries after it was cooled. I served it over cheesecake. YUM!

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LT0052

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Reviewed: Aug. 7, 2009

It's really yummy sauce. Especially on ice cream and cheesecake. I made a few adjustments though. I used frozen raspberries. I cut the cornstarch in half, which was fine, but next time I'll leave it out altogether. It was a little thick, and I swear I can taste it. I also used pure lime juice instead of orange juice, which was AMAZING! I did add a little more sugar to cut the sour of the lime juice, though. I ended up just eating the sauce off my cheesecake, because I loved it so much! Everybody loved it.

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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Reviewed: Jul. 27, 2009

Very good and very easy to make.

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CHERYL

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Concord, California, USA

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Reviewed: Jul. 24, 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!

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dlovegrove

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Reviewed: Jul. 17, 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.

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seattlechef

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Reviewed: Jul. 14, 2009

Overall very easy and pretty served ,in my case, over choclate cake.

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Erika

Cooking Level: Beginning

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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 Chantal's NewYork Cheesecake (also on this site).

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GingerbreadMommy

Cooking Level: Intermediate

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Reviewed: Jul. 1, 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.

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Jackie

Cooking Level: Expert

Living In: Acworth, Georgia, USA

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Reviewed: Jun. 30, 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!

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MEMELISSA

Cooking Level: Intermediate

Living In: Fowlerville, Michigan, USA

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Reviewed: Jun. 28, 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.

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gapch1026

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Reviewed: Jun. 26, 2009

Absolutely wonderful! And versatile too!

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stanleyandsammiesmom

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Reviewed: May 24, 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!!!

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KELLYALBRECHT

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: May 10, 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!

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LYNLOR

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