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I’ve made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
Ingredients
- 1 pint fresh raspberries
- ¼ cup white sugar
- 2 tablespoons orange juice
- 2 tablespoons cornstarch
- 1 cup cold water
Directions
Step 1
Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Step 2
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Step 3
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
Tips
Read our picks for the best immersion blenders to make cooking your favorite recipes that much easier.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 53 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium1mg | 0% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber3g | 10% |
| Total Sugars8g | |
| Protein0g | |
| Vitamin C12mg | 59% |
| Calcium10mg | 1% |
| Iron0mg | 1% |
| Potassium68mg | 1% |
*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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