Raspberry Sauce
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recipe
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Recipe by The_Tattooed_Chef
"I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan."
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1 pint fresh raspberries
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1/4 cup white sugar
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2 tablespoons orange juice
Directions:
- Combine the raspberries, sugar, and orange 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.
- Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
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