American•quick
Raspberry Sauce
This raspberry sauce recipe is perfect for when raspberries are in season. While you're at it, make some extra and freeze it for later.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups raspberries ((see notes))
- 1/2 cup sugar
- 1/8 tsp salt
- 1/2 cup water
- 1/2 tbsp cornstarch
- 1/8 cup water ((see notes))
- 1 tbsp butter ((see notes))
- 1 tsp lemon juice ((see notes))
Instructions
- 1
Put the raspberries, sugar, salt, and 1/2 cup of water in a saucepan.
- 2
Bring the mixture to a boil and then reduce to a simmer, cooking uncovered to reduce and thicken the mixture.
- 3
Prepare a slurry of the cornstarch and 1/8 cup of water.
- 4
After 15 minutes, add the slurry to the reduced mixture and stir constantly to thicken.
- 5
The sauce is ready when it coats the spoon, and you can run a finger through the center, leaving a clear line.
- 6
Turn the stove off, stir in the butter, cover and cool to room temperature before refrigerating.