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Raspberry Puree Recipe

Use this Raspberry sauce from our Test Kitchen to garnish any number of store-bought or homemade desserts. It's nice to have in the refrigerator for last-minute entertaining.

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Raspberry Puree Recipe

Prep/Total Time: 15 min.

Yield: 12-16 Servings

5 10 15

Ingredients

2/3 cup sugar
4 teaspoons cornstarch
1/4 cup water
2-1/2 cups fresh or frozen raspberries
2 teaspoons lemon juice

Directions

In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain to remove seeds. Stir in lemon juice. Transfer to a small bowl. Store in the refrigerator. Yield: about 1 cup.

Nutritional Facts 1 tablespoon) equals 12 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 3 g carbohydrate, 1 g fiber, trace protein.

Originally published as Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p98