Raspberry Sauce

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

  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0

package (10 ounces) frozen raspberries, thawed, drained and juice reserved
cup sugar
tablespoons cornstarch
to 2 tablespoons orange- or raspberry-flavored liqueur, if desired

  • 1 Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Refrigerate any remaining sauce.