Raspberry Sauce

Ice Cream - Dessert

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

Brief

Prep 10 mins

Cook: 5 mins

Total: 15 mins

Servings: 8

Yield: 2 cups

Raspberry Sauce

Ingredients

1 pint fresh raspberries

¼ cup white sugar

2 tablespoons orange juice

2 tablespoons cornstarch

1 cup cold water

Antoinette's Strawberry Freeze

Dessert

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.

Nutritional Information

Raspberry Sauce

Servings Per Recipe:8

Calories: 52.7

% Daily Value *

Protein: 0.4g 1%

Carbohydrates: 13g 4%

Dietary Fiber: 2.7g 11%

Sugars: 8.4g

Fat: 0.2g

Vitamin A Iu: 58.4IU 1%

Niacin Equivalents: 0.4mg 3%

Vitamin C: 11.7mg 20%

Folate: 11.3mcg 3%

Calcium: 10mg 1%

Iron: 0.2mg 1%

Magnesium: 7.8mg 3%

Potassium: 67.5mg 2%

Sodium: 1.1mg

Calories From Fat: 2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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