Raspberry Sauce

Raspberry 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, thawed, drained and juice reserved
1/4
cup sugar
2
tablespoons cornstarch
1
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.
Makes

Nutrition Information:

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