-
-
-
-
-
+7
Raspberry Sauce
I've made raspberry sauce so many ways and this is my favourite.
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
- 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.
- Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
- 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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(324)
Reviews in English (239)
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)
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)
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)