Making your own raspberry sauce from scratch takes just ten minutes and makes for the perfect topping to everything from ice cream and cheesecakes to pancakes and waffles!
Raspberry Sauce
- Prep Time 5 min
- Total 10 min
- Servings 16
- Ingredients 4
Ingredients
- 3 tablespoons sugar
- 2 teaspoons cornstarch
- 1/3 cup water
- 1 box (10 oz) frozen raspberries in syrup, thawed, undrained
Instructions
-
Step1In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries with syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 1 minute.
-
Step2Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
Nutrition
30
Calories
0g
Total Fat
0g
Protein
7g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Tablespoon
- Calories
- 30
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 0mg
- 0%
- Potassium
- 20mg
- 1%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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