Raspberry Sauce II

A classic dessert sauce made with fresh raspberries. Serve over ice cream and cheesecakes, alongside bread puddings, or even stirred into plain yogurt.


2 cups


1 pint fresh raspberries
1/4 cup granulated (white) sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water


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.


Refrigerator for up to two weeks.

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