Follow these steps for perfect results
frozen raspberries
sweetened
cornstarch
water
Thaw frozen raspberries.
Place raspberries in a covered saucepan.
Bring to a boil.
Simmer for 5 minutes.
Strain the mixture.
Discard the pulp.
In a separate bowl, blend cornstarch and water.
Add the cornstarch mixture to the raspberry juice.
Stir constantly.
Cook until the mixture boils and thickens.
Remove from heat.
Chill until serving time.
Expert advice for the best results
Adjust sweetness by adding more or less raspberries.
For a smoother sauce, use a fine-mesh sieve.
A pinch of salt can enhance the flavors.
Everything you need to know before you start
5 min
Can be made 1-2 days in advance.
Drizzle over dessert or use as a base for fruit tarts.
Serve warm or cold.
Garnish with fresh raspberries or mint.
Sweet and slightly sparkling wine that complements the raspberry flavor.
Discover the story behind this recipe
Common dessert sauce in many European countries.
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