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Raspberry Sauce

By: The_Tattooed_Chef

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

Rate/Review | Read Reviews (126)

Prep Time:
10 Min

Cook Time:
5 Min

Ready In:
15 Min

Servings (Help)

US Metric 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

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.