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Homemade Raspberry Sauce
Fresh raspberries, pure cane sugar a little T.L.C. and you have this magnificent sauce to top just about anything your heart desires. Or you can just eat it with a spoon?
Servings: 2 .5 cups
Calories: 1235kcal
Ingredients
- 4 cups fresh raspberries divided
- 1 cup sugar
- 3/4 cup water
- 1 teaspoon pure vanilla extract
- 3 Tablespoon water
- 3 Tablespoons cornstarch
- 1 Tablespoon butter
Instructions
- Place 2 1/2 cups raspberries in a pan, sprinkle with sugar and add in water. Simmer over medium heat, stirring until the sugar dissolves.
- Bring to a boil, then reduce heat. Add in vanilla.
- Mix cornstarch into water until there are no lumps. Stir into the sauce, continue cooking and stirring for a few minutes more, while sauce thickens.
- Remove from heat, stir in butter until melted and combined.
- Add in remaining raspberries. Cool.
- Pour into jars. Refrigerate.
Notes
You can use frozen raspberries, but you may have to adjust the thickening due to the fact that you will have more liquid.
Nutrition
Serving: 1 | Calories: 1235kcal | Carbohydrates: 281g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 110mg | Fiber: 32g | Sugar: 222g