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Raspberry Sauce

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Raspberry Sauce
  • Prep Time 5 min
  • Total Time 10 min
  • Servings 16
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Making your own raspberry sauce from scratch takes just ten minutes and makes for the perfect topping to everything from ice cream and cheesecakes to pancakes and waffles!

Ingredients

3
tablespoons sugar
2
teaspoons cornstarch
1/3
cup water
1
box (10 oz) frozen raspberries in syrup, thawed, undrained

Directions

  • 1 In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries with syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 1 minute.
  • 2 Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
Tips  

You can also add a liqueur—orange or raspberry are some of our favorites—for a little extra depth.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon
Calories
30
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
0%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
20mg
1%
Total Carbohydrate
7g
2%
(
Dietary Fiber
0g
0%
,
Sugars
6g
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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