I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
Ingredients
- 1 pint fresh raspberries
- 0.25 cups white sugar
- 2 tablespoons orange juice
- 2 tablespoons cornstarch
- 1 cup cold water
Instructions
-
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.
-
2
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
-
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.
Nutrition Facts
Per serving
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