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Easy Raspberry Sauce

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    2 cups

Ingredients

  • 2 cups fresh or frozen raspberries
  • 1-3/4 cups plus 1 tablespoon water, divided
  • 1/3 cup sugar
  • 2 tablespoons cornstarch

Directions

  • In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan.
  • Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts
2 tablespoons: 27 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 7g carbohydrate (5g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

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