Raspberry Sauce

Updated: Feb 28

3 cups fresh raspberries

¼ cup plus 2tbsp sugar

3tbsp orange juice

3tbsp cornstarch

1 ½ cup cold water


Combine the raspberries, sugar and orange juice in a sauce pan.


Whisk the cornstarch onto the cold water until smooth. Add to the saucepan and bring to a boil.


Simmer for 5 minutes, stirring constantly until thickened. (the sauce also thickens as it cools)


Puree in a blender and strain through a fine sieve or use a food mill. The sauce can be served warm or cold.







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