Raspberry Sauce

    (308)
    15 min

    I've made raspberry sauce so many ways and this is my favourite.


    267 people made this

    Ingredients
    Serves: 8 

    • 300g fresh raspberries
    • 4 tablespoons caster sugar
    • 2 tablespoons orange juice
    • 2 tablespoons cornflour
    • 250ml cold water

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Combine the raspberries, sugar and orange juice in a saucepan. Whisk the cornflour into the cold water until smooth. Add the mixture to the saucepan and bring to the 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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    Reviews & ratings
    Average global rating:
    (308)

    Reviews in English (229)

    by
    321

    I skipped the 3rd step entirely! I used one box of thawed Birdseye's frozen raspberries, and they mashed quite simply during the heating / stirring process. I found the consistency was just right, so there was no need to use a blender to puree & no need to do any straining through a sieve. (If you don't have corn starch on hand, note that the same amount of potato starch worked just fine.) As a raspberry lover I will be making this sauce over and over again--it's yummy!  -  01 Feb 2009  (Review from Allrecipes US | Canada)

    by
    249

    I've made this both ways, with and without the third step, and I found that the puree/strain results in a better sauce. It's not bad the other way, but it's better when the recipe is followed!  -  24 Jul 2009  (Review from Allrecipes US | Canada)

    by
    140

    I also used frozen raspberries, skipped 3rd step and added a little more sugar to our taste. Thank You so much for posting this EASY and Delicious recipe. I wanted to bake a very special birthday cake and I used this raspberry sauce as a filling for a doulble layer chocolate cake, frosted with a butter cream cheese frosting, topped with a few whole raspberries and chocolate shavings.  -  04 Feb 2009  (Review from Allrecipes US | Canada)

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