- 2 cups fresh or frozen raspberries
- 1-3/4 cups plus 1 tablespoon water, divided
- 1/3 cup sugar
- 2 tablespoons cornstarch
- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan.
- Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator. Yield: 2 cups.
Reviews for Easy Raspberry Sauce
Sort By :
Can anyone help with how you could make a vinegarette (sp?) out of this? Thanks in advance.
I served this over angel food and ice cream with a few fresh raspberries. It was delicious! I agree the straining was a bit of a chore. I ended up adding about 3/4 c. of water to make the 2 cups but the flavor was still there.
Very yummy, nice and smooth. Easy except for straining the seeds out! Not too tart or too sweet.
This is delicious. I made breakfast for dinner with this raspberry sauce over waffles, additional fresh raspberries and bacon.
More Recipe Collections
- Berry Recipes >
- Christmas Desserts >
- Christmas Recipes >
- Desserts >
- Diabetic Desserts >
- Diabetic Recipes >
- Easy Dessert Recipes >
- Easy Desserts >
- Easy Recipes >
- Low Carb Desserts >
- Low Carb Recipes >
- Low Fat Dessert Recipes >
- Low Fat Recipes >
- Low Sodium Desserts >
- Low Sodium Recipes >
- Raspberry Recipes >