Thursday, October 17, 2013

Raspberry Sauce

Raspberry Sauce

Hi everybody :)
I love a simply easy recipe. That's what this raspberry sauce recipe is all about, it's simple, easy and quick. Let's get it started... 

Raspberry Sauce partly adapted Allrecipes
1 bag frozen raspberries
1/4 cup white sugar, or more if needed
 2 tablespoons cornstarch
1 cup cold water 
2 teaspoons lemon juice 
1 teaspoon raspberry extract, optional 
Combine the raspberries, sugar, and 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.
Strain sauce through a fine sieve. (You may have to use a spatula or the back of a spoon to help push the sauce through.)
Serve warm or cold. Pour into plastic container and label it. It will keep in the refrigerator for up to two weeks.
Serve over cakes or ice cream, if desired.
The Taste: This sauce was delicious, I served it with pound cake and whipped cream. Definitely a winner in my book and a tasty REPEAT! 
ENJOY! Come again... 
Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage   
The Mandatory Mooch Tasty Thursday 
Show Case Your Talent  @What's Cooking Love 
Thursday's Treasures Week 108
The Better Baker Weekend Potluck
From the Farm Blog Hop 

1 comment:

  1. What a delicious sauce to enhance any dessert! Thank you so much for sharing with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    ReplyDelete