Raspberry Sauce

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

Step: 1

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.

Step: 2

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

Step: 3

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.

Per Serving: 53 calories; protein 0.4g; carbohydrates 13g; fat 0.2g; sodium 1.1mg.

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