Raspberry Sauce

Name: Raspberry Sauce
Prep time: 10 min
Cook time: 5 min
Yield: 8 servings
Ingredients: 1 pint fresh raspberries; 1/4 cup white sugar; 2 tablespoons orange juice; 2 tablespoons cornstarch; 1 cup cold water

⏱️ Ready in 15 min 🥄 Prep 10 min 🔥 Cook 5 min 👥 8 servings

I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Under 15 Minutes #Lunch

📊 At a Glance

Prep 10 min

Cook 5 min

Serves 8

Difficulty Easy

🛒 Ingredients

1 pint fresh raspberries

1/4 cup white sugar

2 tablespoons orange juice

2 tablespoons cornstarch

1 cup cold water

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 53

% Daily Value*

Total Fat 0.2g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1mg 0%

Total Carbohydrate 13g 5%

Dietary Fiber 2.7g 10%

Total Sugars 8.4g

Protein 0.4g 1%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached.

The sauce will thicken further as it cools.

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.