If it doesn't work I know I'll have enough sauce left over to drizzle over the french vanilla ice cream I have in the freezer so I have a backup plan - it's always a good idea. :o)
Raspberry Sauce
about 1 1/2 to 2 cups
2 cups fresh or frozen raspberries
1/4 cup granulated sugar
2 Tbs orange juice
2 Tbs cornstarch
1 cup cold water
- combine the raspberries, sugar and orange juice in a saucepan.
- whisk the cornstarch into the cold water until dissolved and smooth; add to the raspberries and bring to a boil.
- reduce heat slightly and simmer for 5 minutes, stirring constantly until thickened (the sauce will thicken further while cooling).
- into a bowl, strain the sauce through a fine mesh sieve to remove the seeds.
- the sauce can be served warm or cold; it will keep in the refrigerator for a couple of weeks.
Raspberry Sauce ingredients.
whisk the cornstarch into the water until dissolved, and put the raspberries, sugar and orange juice into a saucepan.
pour the water and cornstarch over the raspberries.
bring to the boil and reduce heat.
simmer for 5 minutes, stirring constantly - just look at that beautiful ruby red colour.
strain through a fine mesh sieve to remove the seeds.
it's still warm but you can already see how it coats the back of the spoon - it will get even thicker as it cools down.
it was so delicious that we decided to have a little of the still warm sauce over that vanilla ice cream I mentioned. Yummy!!!!
