Easy Raspberry Sauce Recipe

5 5 7
Easy Raspberry Sauce Recipe
Easy Raspberry Sauce Recipe photo by Taste of Home
Publisher Photo

Easy Raspberry Sauce Recipe

Read Reviews
5 5 7
Publisher Photo
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
Recommended: 19 Freezer Jam Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

Ingredients

  • 2 cups fresh or frozen raspberries
  • 1-3/4 cups plus 1 tablespoon water, divided
  • 1/3 cup sugar
  • 2 tablespoons cornstarch

Directions

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.
Originally published as Raspberry Sauce in Simple & Delicious July/August 2006, p56

Nutritional Facts

2 tablespoons: 27 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 7g carbohydrate (5g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

  • 2 cups fresh or frozen raspberries
  • 1-3/4 cups plus 1 tablespoon water, divided
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  1. In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. 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.
  3. 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.
Originally published as Raspberry Sauce in Simple & Delicious July/August 2006, p56

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEasy Raspberry Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kayjayc User ID: 4277199 231497
Reviewed Aug. 20, 2015

"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."

MY REVIEW
joplinmo User ID: 6886310 91014
Reviewed Jun. 4, 2014

"Can anyone help with how you could make a vinegarette (sp?) out of this? Thanks in advance."

MY REVIEW
szahradnik User ID: 6754187 159121
Reviewed Jul. 12, 2013

"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."

MY REVIEW
germanycook User ID: 6411056 70445
Reviewed Nov. 10, 2012

"Very yummy, nice and smooth. easy except for straining the seeds out! Not too tart or too sweet."

MY REVIEW
katlaydee3 User ID: 3741999 88434
Reviewed Aug. 21, 2012

"This is delicious. I made breakfast for dinner with this raspberry sauce over waffles, additional fresh raspberries and bacon."

Loading Image