Raspberry Sauce

Name: Raspberry Sauce
Yield: 3/4 cup (serving size: 2 tablespoons)
Ingredients: 1 (10-ounce) package frozen raspberries in syrup, thawed and undrained; 2 tablespoons water; 2 teaspoons cornstarch

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

By Karen Levin

Recipe by Cooking Light January 1999

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Recipe Summary

Yield:

3/4 cup (serving size: 2 tablespoons)

Ingredients

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

Directions

Step 1

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.

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Raspberry Sauce

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Recipe Summary

Ingredients

Directions

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Raspberry Sauce

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Raspberry Sauce