Raspberry Sauce

I’ve made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.

You will need:

• 1 pint fresh raspberries
• ¼ cup white sugar
• 2 tablespoons orange juice
• 2 tablespoons cornstarch
• 1 cup cold water

Instructions:

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.n

Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.n

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.n

Prep Time: 10 mins/Cooking Time: 5 mins/ Total Time: 15 mins

Servings: 8

Calories: 52.7