Raspberry-Orange Sauce

Raspberry-Orange Sauce

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Prep Time

None

Total Time

00

Minutes

Makes

 

1
package (10 ounces) frozen raspberries in light syrup, thawed
1/4
cup sugar
2
tablespoons cornstarch
2
tablespoons orange juice
  1. Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. Mix sugar and cornstarch in 1-quart saucepan; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
Makes

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.