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Raspberry Sauce

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By Betty Crocker Kitchens
Updated Mar 17, 2014
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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
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Ingredients

  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 1 box (10 oz) frozen raspberries in syrup, thawed, undrained

Instructions

  • Step 
    1
    In 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.
  • Step 
    2
    Strain 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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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