This classic dessert sauce can be served with chocolate souffles and cheesecakes, over ice cream, alongside bread puddings-or even stirred into plain yogurt.
Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
53 Calories
Recipe Instructions
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.
