Raspberry Sauce

Recipe by Summerlea
READY IN: 15mins
SERVES: 10-12




  • Thaw the raspberries in a strainer placed over a bowl. About 1 cup of raspberry juice should drain out.
  • In a small bowl make a slurry with the water and cornstarch.
  • In a small saucepan gradually sweeten the juice to taste. Remember that the raspberries, when added back in, will make the sauce tarter.
  • Bring the raspberry juice to a simmer and whisk in about half of the cornstarch slurry. Keep whisking until the mixture returns to a simmer. Whisk in more slurry if needed to achieve the desired thickness.
  • Remove the saucepan from the heat, pour the thickened juice into a bowl and gently stir in the raspberries.
  • Let cool to room temperature. Refrigerate covered until cold.
  • If the sauce is too thick, stir in 1 teaspoon of water at a time until thin enough.
  • If the sauce is too thin, strain off some of the liquid into a saucepan and gradually thicken with a cornstarch slurry as above.