Simple Raspberry Sauce

Because it uses frozen raspberries, this sauce is suitable for any time of year. It’s quick, simple, inexpensive—and absolute heaven over a holiday eggnog pudding.

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1 1/2 cups sugar
1 tablespoon cornstarch
1 12-ounce bag frozen raspberries, thawed
1/2 cup water

Have ready a fine wire-mesh strainer placed over a heat-resistant bowl.

  1. Combine the sugar and cornstarch together in a bowl.
  2. Add the raspberries and water. Mix well.
  3. Place the raspberry mixture in a sauce pan set over medium-high heat.
  4. Bring to a lively simmer and cook until it thickens slightly—approximately 3-4 minutes. Adjust the heat as needed to prevent burning or boiling over.
  5. Pour the sauce through the strainer into the bowl, straining out the seeds. Press the mixture through with a spatula to get every drop of sauce.
  6. Use immediately, or store in the refrigerator for several days.

Preparation Time: 
approximately 12 minutes