About this recipe: I've made raspberry sauce so many ways and this is my favourite.
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)