Hands-on Time: 20 minutes
Total Time: 1 hour and 20 minutes
Makes: about 1 c
- 3 c fresh or frozen slightly sweetened raspberries
- ⅓ c sugar
- 1 tsp cornstarch
- Thaw berries, if frozen. Do not drain. Place half of the berries in a blender or food processor. Blend until berries are smooth. Press berries through a fine-mesh sieve; discard seeds. Repeat with remaining berries. (You should have about 1¼ c seived puree)
- In a small saucepan combine sugar and cornstarch. Add sieved berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl. Cover and chill for at least 1 hour before serving. Serve over angel food cake, cheesecake or ice cream.
A Best Loved, no fat recipe from Better Homes and Gardens New Cookbook Special Pink Edition, I love serving over cheesecake! This was the first recipe I used my food processor for and wow, was I impressed. I instantly fell in love with my food processor. The first time I made this sauce, I had to use a blender and that didn’t work out so well. The processor does such a better job. If you don’t have one, get one! They work wonders! Here are just a couple things I’ve posted about so far that I’ve used my processor for. I’ve also been told they can make bread crumbs and slice and chop nicely too.
Okay, back to the raspberry sauce. There’s really not too much to it. I’ve always used frozen raspberries. The only other note I have is to clean out your sieve immediately after use. This last time I didn’t get to it right away and the seeds all dried together. I tried to save it but couldn’t. I had to toss that sieve but thankfully had a spare ready to go for next time!