Raspberry Sauce

This classic dessert sauce can be served with chocolate souffles and cheesecakes, over ice cream, alongside bread puddings—or even stirred into plain yogurt.

Rated 4.6 from 229 votes

Prep Time

10M

Total Time

15M

Servings

8 servings

1 pint fresh raspberries

1/4 cup white sugar

2 tablespoons orange juice

2 tablespoons cornstarch

1 cup cold water

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Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a 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.

What You Need

Instructions

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