Raspberry Sauce

Serve this simple sauce on cheesecake, angel food cake, fresh fruit, and pancakes.



by 5  people


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Servings: 8
Serving size: 2  tablespoons
Yield: 1 cup
Prep Time: 20 mins
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Ingredients
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    3   cups 
    fresh or frozen slightly sweetened raspberries
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    1/3  cup 
    sugar
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    1   teaspoon 
    cornstarch

Directions
1.
Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve; discard seeds. Repeat with remaining berries. (You should have about 1-1/4 cups sieved puree.)
2.
In a small saucepan stir together sugar and cornstarch. Add sieved berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Transfer to a small bowl. Cover and chill at least 1 hour before serving. Serve over angel food cake, cheesecake, or ice cream. (Cover and chill any leftovers for up to 1 week.) Makes about 1 cup sauce.
3.
Nutrition Facts are given for 2 tablespoons of sauce.
Variation
  • Strawberry Sauce: Prepare as above, except substitute 3 cups fresh strawberries or one 16-ounce package frozen unsweetened whole strawberries, thawed, for the raspberries and do not sieve; use a medium saucepan and reduce sugar to 1/4 cup. (You should have 1 3/4 to 2 cups puree.) Makes about 2 cups sauce.
Nutrition information
Per Serving: cal. (kcal) 55, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 14, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 12, pro. (g) 0, vit. A (RE) 0, vit. A (IU) 48.59, vit. C (mg) 11.22, Thiamin (mg) 0.02, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 0, Potassium (mg) 70, calcium (mg) 10.1, iron (mg) 0.18, Other Carb () 1, Percent Daily Values are based on a 2,000 calorie diet
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