Raspberry Sauce recipe is tart and sweet.
It’s a beautiful rich red and dresses up many desserts and snacks.
You’ll love it poured over cakes, cheesecakes, ice cream, pancakes and waffles.
I love a good Raspberry Sauce Recipe. You can make this one with fresh or frozen berries and it’s ready in less than 10 minutes. Why do I like to keep fruit sauces on hand? They are just so versatile and you can dress up many desserts with them. You’ll be amazed once you make this what all you’ll find to pour it over.
It’s great over chocolate cake or brownies, over vanilla or chocolate ice cream, scrumptious on pancakes or waffles and even biscuits. Pound cake are a must to try it own and even plain cheesecake, wow!
I keep a bag of frozen berries in the freezer so that I can make this spur of the moment if need be. There are only four ingredient and you can have it ready in just under 10 minutes. I use berries, sugar, cornstarch and water in this sauce. The biggest thing to remember when making this is constantly whisk the berries and sugar so they won’t scorch. Also, the longer you cook it the thicker it’ll get, so be careful not to cook it too long. I mean, it’s not like making candy or caramel when timing is everything so I’m pretty sure you’ll be okay but remember it does get thicker as it cools.
Raspberry Sauce Recipe
Ingredients
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 Tablespoon cornstarch
- 2 Tablespoon water
Instructions
- In a saucepan, combine raspberries and sugar; bring to a boil. Meanwhile, in another small bowl combine cornstarch and cold water; whisk until smooth.
- Add cornstarch mixture to raspberries and whisk to combine. Boil and continue boiling 3 to 5 minutes or until sauce is as thick as you like. Set aside to cool. Sauce will thicken as it cools.
Notes
I have more sauces!
PIE LADY says
IM SOOO grateful for THIS sauce…….kno why ??? NOOO jello!!! (sorry! jello)
there is a similar recipe where you add sum jello along with the fruit and starch…and
the CHEM taste is soo ugh!