Fresh or frozen raspberries can be used, however I prefer to use unsweetened frozen raspberries for this recipe as their flavor is consistently good; the berries are picked at their peak and then quickly frozen to ensure high quality fruit.
Use this raspberry dessert sauce as a layer cake filling; the sweet tangy flavor helps to cut the sweetness of cake and frosting. This is also a delicious sauce to spoon over vanilla ice cream or yogurt, or use as a cheesecake topping.
- 1 12-ounce bag frozen unsweetened raspberries
- ½ cup plus 1 tablespoon water, divided
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- In a medium-size heavy-bottomed pan combine raspberries, ½ cup water, and sugar. Bring to a boil over medium-high heat, stirring with a rubber spatula or wooden spoon. Reduce heat to a simmer and cook, stirring occasionally, for 15 minutes and the raspberries have broken down. Remove from the heat.
- Pour hot raspberry mixture through a fine-mesh sieve to strain out the solid pieces. Discard solids. You will have about 1⅓ cups of raspberry puree. Return the strained mixture to the pan off the heat.
- In a small mixing bowl combine cornstarch with remaining 1 tablespoon of water. Stir until smooth and cornstarch is dissolved. Whisk the cornstarch mixture into the raspberry puree. Bring the raspberry mixture back to a boil over medium-high heat and bring back to a boil, then reduce heat to a simmer and stir constantly and cook for 1 minute more. Remove pan from the heat and let raspberry sauce cool to room temperature.
- When cooled use sauce as desired, or place in a covered bowl and refrigerate.