Raspberry Sauce

Raspberry Sauce

196
The_Tattooed_Chef 74

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

15 m servings 53 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

196
  1. 266 Ratings

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Most helpful positive review

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 ri...

Most helpful critical review

A good, but rather ordinary raspberry sauce I had hoped would be a little different with the addition of the orange juice. It was not nearly sweet enough which is easy to fix, but the real dis...

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 ri...

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!

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 birthda...

A good, but rather ordinary raspberry sauce I had hoped would be a little different with the addition of the orange juice. It was not nearly sweet enough which is easy to fix, but the real dis...

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 ...

I used frozen raspberries in this recipe and Truvia sweetener (six packets of Truvia is equal to 1/4 cup granulated sugar). I didn't bother to puree this sauce as I wanted a chunkier sauce to sp...

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 ...

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. I...

This is wonderful! We all loved it served over cheese cake.