This recipe for homemade raspberry sauce was divine. On a cozy night off work, I decided to use some of the spare frozen raspberries hiding in the freezer to makea delicious and fresh dessert. I loved this recipe in particular because it did not call for as much sugar as most dauce recipes too, and I was also able to substitute flour for corn starch as a thickener.
Note thay when using flour as a sub for corn starch to add three times as much flour than needed for corn starch and mix in slowly to avoid clumping.
It was perfect slightly warm over ice cream. I have attached the recipe below. Also note you can freeze any extra sauce for later, as this made more than two cups. We also chose to forgo straining because we enjoy whole berries and seeds.
- 2 cups fresh or frozen raspberries
- 1-3/4 cups plus 1 tablespoon water, divided
- 1/3 cup sugar
- 2 tablespoons cornstarch
- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan.
- Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator. Yield: 2 cups.
What is your favorite sauce over ice cream, even if it is Magic Shell?