Raspberry Sauce

Can be served over Devil's Food WW muffins/cake, chocolate cake, ice cream, alongside bread puddings, or stirred into plain yogurt.

Yield: 8 servings
Community Recipe from


  • 1 pt. Raspberries
  • 1/4 C white sugar
  • 2 T Orange juice
  • 2 T cornstarch
  • 1 C cold water
  • 3 T Grand Mariner or Amaretto


  1. 1. Combine raspberries, sugar, OJ, in saucepan. Whisk the cornstarch into the cold water until smooth. Add this mixture to the saucepan and bring to a boil.
  2. 2. Simmer about 5 mins. stirring constantly until the desired consistency is reached.
  3. The sauce will thicken will thicken further as it cools.
  4. 3. Thaw the raspberries and strain the juice and use as part of the water called for.
  5. 4. Add 3 T of Grand Mariner or Amaretto
  6. 5. Serve warm or cold. It will keep in the fridge for up to 2 weeks.
July 2013

This recipe is a personal recipe added by jimflora and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Raspberry Sauce Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy