Deliciously smooth raspberry sauce to give your desserts a spring flair.
- 1 pint fresh raspberries
- ¼ cup white sugar
- 2 tablespoons orange juice
- 2 tablespoons cornstarch
- 1 cup cold water
In a saucepan, combine the raspberries, sugar, and orange juice. In a small bow, whisk the cornstarch into the cold water until it becomes a single smooth mix. Add that mix into the saucepan and bring the whole thing to a boil.
Let the pan simmer for about 5 minutes, stirring constantly, until it's as thick as you like it. Remember, the sauce will get a bit thicker as it cools, so take that into account.
Pour the sauce into a blender or immersion blender and puree. Finish it off by straining it through a fine sieve. You can serve the sauce warm or cold, and it'll keep in the fridge for up to two weeks.