Raspberry Sauce


This sauce is quite versatile. It can be made ahead of time, covered, and refrigerated. You can serve it cold or at room temperature.


3/4 cup (serving size: 2 tablespoons)

Recipe from

Cooking Light


1 (10-ounce) package frozen raspberries in syrup, thawed and undrained
2 tablespoons water
2 teaspoons cornstarch


Drain raspberries, reserving syrup. Press raspberries through a sieve into a bowl, reserving purée; discard seeds. Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved raspberry syrup and purée; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; cool.

Karen Levin,

Cooking Light

January 1999
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