Yield: 4 servings
Drizzle this raspberry sauce on your favorite dishes and make them even better. This recipe is quick, simple and fun to make.
In a small saucepan, combine the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Once boiling, cook and stir for one additional minute.
Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. The sauce can be served warm or cold. Store in the refrigerator for up to one week.
- You can use fresh raspberries instead of frozen, if desired.
- This recipe yields 1 cup of sauce. Serving size varies and depends on what you're using it for. For the purposes of nutrition calculation, we assume one cup of sauce includes 4 servings.
Serving: 0g, Calories: 84kcal, Carbohydrates: 20g, Protein: 0.8g, Fat: 0.5g, Saturated Fat: 0g, Sodium: 0.1mg, Potassium: 128mg, Fiber: 6g, Sugar: 13g
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