Raspberry Sauce

Serve this simple sauce on cheesecake, angel food cake, fresh fruit, and pancakes.

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  • Makes: 8 servings
  • Serving Size: 2 tablespoons
  • Makes: 1 cup
  • Prep: 20 mins
  • Chill: 1 hr

Raspberry Sauce

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Directions

  1. Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve; discard seeds. Repeat with remaining berries. (You should have about 1-1/4 cups sieved puree.)
  2. In a small saucepan stir together sugar and cornstarch. Add sieved berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Transfer to a small bowl. Cover and chill at least 1 hour before serving. Serve over angel food cake, cheesecake, or ice cream. (Cover and chill any leftovers for up to 1 week.) Makes about 1 cup sauce.
  3. Nutrition Facts are given for 2 tablespoons of sauce.

From the Test Kitchen

Strawberry Sauce:

Prepare as above, except substitute 3 cups fresh strawberries or one 16-ounce package frozen unsweetened whole strawberries, thawed, for the raspberries and do not sieve; use a medium saucepan and reduce sugar to 1/4 cup. (You should have 1 3/4 to 2 cups puree.) Makes about 2 cups sauce.

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Nutrition Facts (Raspberry Sauce)

  • Per serving:
  • 55 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 14 g carb. ,
  • 3 g fiber ,
  • 12 g sugar ,
  • 0 g pro.
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