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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan. Ingredients:
1 pint fresh raspberries |
1/4 cup white sugar |
2 tablespoons orange juice |
2 tablespoons cornstarch |
1 cup cold water |
Directions:
1. 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.
2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3. 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.
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