Description
I’ve made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
Ingredients
- 1 pint fresh raspberries
- ΒΌ cup white sugar
- 2 tablespoons orange juice
- 2 tablespoons cornstarch
- 1 cup cold water
Instructions
- 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. The sauce will keep in the refrigerator for up to two weeks.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 8