Raspberry Dessert Sauce
Mixing fresh and frozen berries gives this sauce a distinct fresh berry flavor. Serve over chocolate or angel food cakes.
NotesIf only unsweetened raspberries are available, add 2 to 3 tbsp (25 to 45 mL) granulated sugar.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, low saturated fat, low sodium, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturefruity, juicy, sweet, tangy, tart
Type of Dishdessert sauce, sauces
- 2 tbsp ( 25 mL) cornstarch
- 1 package (15 oz/425 g) frozen sweetened raspberries, thawed, drained and syrup reserved
- 1 cup (250 mL) fresh raspberries
In a large bowl, combine cornstarch and ¾ cup (175 mL) reserved raspberry syrup. Microwave on High, stirring once, for 4 minutes or until thick and shiny or in a saucepan over medium heat on top of the stove, stirring frequently.
Gently fold in thawed and fresh raspberries. Refrigerate for 1 hour before serving.
2003 Donna Washburn and Heather Butt