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Raspberry Sauce

Raspberry Sauce

"This full-flavor raspberry sauce is the perfect complement to Decadent Chocolate Cake or any dessert you want to make absolutely irresistible!"
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Ingredients

25 m servings 55 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries.
  2. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Cool slightly before serving. Refrigerate any remaining sauce.

Footnotes

  • (R)Reg. T.M. of General Mills, Inc. or its affiliates

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Reviews

Read all reviews 21
  1. 27 Ratings

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Most helpful positive review

My second batch turned out perfectly! Had a few problems with the first one...I didn't get much juice from the thawed raspberries and I was afraid to add too much water so it ended up more like...

Most helpful critical review

I made this to go with a New York Cheesecake and it was very good, but the consistency becomes thick and a little gelatinous after cooling in the fridge.

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Least positive
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My second batch turned out perfectly! Had a few problems with the first one...I didn't get much juice from the thawed raspberries and I was afraid to add too much water so it ended up more like...

Quick & easy & delicious. A good basic recipe to keep around. Don't boil the sauce too long or it will get really thick, which subsequently makes the straining process very sloooowwww....

This sauce was easy and delicious! I used Chambord for the raspberry flavored liquer and didn't strain it and it still came out great. I poured it over Chantal's New York Cheesecake and I impr...

I made this to go with a New York Cheesecake and it was very good, but the consistency becomes thick and a little gelatinous after cooling in the fridge.

This sauce is amazing! I used Chambord Liqueur Royale and the flavor it gave the raspberries was absolutely wonderful! I highly recommend this recipe!!!!

You have to try this on "Chantal's New York Cheesecake" recipe from this site! A winning combination! I stunned myself, my friends, & my family with this combo. Felt like a gourmet chef!

Made this recipe to serve over brownies, very yummy!! I cut the brownies, and on each plate drizzled the raspberry sauce over then topped off with a dollop of whip cream (VERY YUMMY). This de...

A big hit with the chocolate cake. I think I will try on cheesecake.

This is a fabulous recipe.

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