Raspberry Sauce

Submitted by MizzNezz

"This is good over ice-cream, or on pancakes. We find a lot of uses for this!"

 

• Ready In: 55mins
• Ingredients: 4
• Serves: 6

ingredients

• 2 pints raspberries
• 1⁄2 cup water
• 3⁄4 cup sugar
• 2 tablespoons cornstarch

directions

1. Crush the raspberries with water in a saucepan.
2. Add sugar and cornstarch.
3. Bring to a boil, stirring constantly.
4. Reduce heat and simmer 2 minutes.
5. Push through a foodmill or strainer.

Reviews

[Dizwendy]

Good sauce, but a tad too sweet and starchy for our taste. I made it a second time and cut the sugar to 1/2 cup, cut the cornstarch to 1 tablespoon, and added about a teaspoon of fresh squeezed lemon juice and it was just perfect.

 

[Abby Girl]

Taking into account of other reviews comments, I cut the sugar down to 1/2 cup and that was perfect for us. I also added about 2 T of Grand Marnier. It turned out wonderful over ice cream.

 

[dancerchick1005]

This sauce is amazing! Usually I have to tweak recipes to fit my tastes, but this is the perfect blend of tart and sweet. Leftover sauce chills well in the fridge for a couple of days, too. I use it for cheesecake and sometimes over ice cream. For cheesecake, I've let the sauce cool to room temp and then swirled it into the cheeesecake batter, or simply drizzled it over a piece of cheesecake when I'm ready to eat it. I've also mixed the sauce with regular chocolate syrup, zapped it in the microwave, and used it as an ice cream topping.

 

[SAHMinCT]

This is delicious. I use it for a cheesecake topping. Today, I mixed it with a blueberry sauce recipe http://www.recipezaar.com/Blueberry-Breakfast-Sauce-Quick-and-Easy-81232 because I had both fruits and just made a berry sauce to serve over New York cheesecake for New Years Eve. Yum!

 

[Vinca]

Quick and easy and yummy on frozen yogurt. I used Splenda instead of sugar and didn't strain it because we like the seeds.