- 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
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"So easy and great flavor! I use 12 oz. bag of organic frozen berries and have to add very little water after straining seeds. The straining step is tedious but worth it for fresh sauce with few ingredients. I use it for cheesecake and key lime squares. Add a few fresh berries and you have a beautiful and tasty dessert."
"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."