Raspberry Sauce


  • 1 pint fresh raspberries
  • ¼ cup white sugar
  • 2 tablespoons orange juice
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • Directions

  • 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.

  • Tips

    Read our picks for the best immersion blenders to make cooking your favorite recipes that much easier.

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