Raspberry Sauce

Raspberry Sauce


  • 1 12 oz. package frozen raspberries thawed
  • 2 tablespoons granulated sugar
  • 1 tablespoon water and more, if necessary, to thin sauce
  • 1 tablespoon cornstarch


  • Puree raspberries, sugar, and water in a food processor. Put through a strainer to remove seeds.
  • The puree should measure a little more than one cup.
  • Place cornstarch in a small saucepan, and whisk in raspberry puree.
  • Heat the sauce over medium high heat until it comes to a boil and thickens.
  • Allow to cool and thin with more water if too thick. Chill and store, covered, in the refrigerator.


Makes about 1 ¼ cups