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Ingredients

1 pint fresh raspberries ¼ cup white sugar 2 tablespoons orange juice 2 tablespoons cornstarch 1 cup cold water

Nutrition Info

52.7 calories carbohydrate: 13 g cholesterol: : - fat: 0.2 g fiber: 2.7 g protein: 0.4 g saturatedFat: : - servingSize: - sodium: 1.1 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

2 cups

I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.