In keeping with the raspberry theme this week, I thought I’d share my all time favourite raspberry sauce! As you can see, it’s perfectly paired with ice cream as well as a great topping for pancakes, cheesecake and other desserts. I think this would also taste great in a smoothie or a milkshake!
Another great thing about this raspberry sauce is that you can use fresh or frozen raspberries. I used some frozen raspberries that I had picked last year.
Follow my picture directions to learn how to make raspberry sauce (recipe will be below):
Add 4 cups of raspberries to a medium saucepan with 1/2 cup water. Crush the raspberries with a potato masher.
Add 1/2 – 3/4 cup sugar.
Add 1 Tablespoon of cornstarch. Bring to a boil while stirring constantly. Reduce heat and simmer for 2 minutes.
Push through a strainer into a bowl. Enjoy!
- 4 cups raspberries
- 1/2 cup water
- 1/2 - 3/4 cup sugar
- 1 tablespoon cornstarch
Crush the raspberries with water in a medium saucepan.
Add sugar and cornstarch.
Bring to a boil while stirring constantly.
Reduce heat and simmer for 2 minutes.
Push through a strainer into a bowl.
Will keep in the refrigerator for up to 2 weeks.