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Raspberry Sauce

  Frozen raspberries in light syrup 10 Ounce (1 Package)
  Grated lemon rind 1 Teaspoon
  Raspberry jam/Currant jelly 1⁄2 Cup (8 tbs)
  Cornstarch 1 1⁄2 Teaspoon
  Fresh lemon juice 1 Tablespoon

Place raspberries in a nonreactive saucepan.
Thaw over low heat on range top, or in microwave oven, breaking up raspberries occasionally as they thaw.
Stir in lemon rind and jam.
Bring to a boil over low heat and cook 6 to 8 minutes, stirring constantly, or in microwave oven 3 to 5 minutes on HIGH, stirring at 1-minute intervals.
Strain mixture through a sieve to remove seeds and rind.
Return mixture to saucepan.
Mix cornstarch and lemon juice in a small dish and add to the raspberries.
Cook on low heat, stirring until mixture clears.
Cool by refrigerating immediately in the same cooking pan.
Stir frequently during cooling.

Recipe Summary

Side Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 769 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.8%

Saturated Fat 0 g0.01%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1.1 mg0%

Total Carbohydrates 198 g65.9%

Dietary Fiber 10.8 g43.1%

Sugars 168.8 g

Protein 2 g4.3%

Vitamin A 0.1% Vitamin C 93.1%

Calcium 4.8% Iron 8.3%

*Based on a 2000 Calorie diet

Raspberry Sauce Recipe