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Raspberry Sauce

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Ingredients
  Frozen raspberries 15 Ounce, thawed
  Cornstarch 4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Lemon juice 2 Tablespoon
Directions

Force raspberries through a sieve and discard seeds.
Mix cornstarch and sugar in a saucepan.
Stir in raspberry puree gradually.
Set over high heat and cook, stirring constantly, until mixture comes to a boil.
Remove from heat.
Add butter and stir until butter is melted.
Stir in lemon juice.
Cool.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Interest: 
Gourmet

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4
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 537 Calories from Fat 134

% Daily Value*

Total Fat 15 g23.4%

Saturated Fat 7.7 g38.5%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 6.8 mg0.3%

Total Carbohydrates 122 g40.8%

Dietary Fiber 27.6 g110.5%

Sugars 68.9 g

Protein 6 g12.7%

Vitamin A 7.6% Vitamin C 23%

Calcium 0.7% Iron 0.62%

*Based on a 2000 Calorie diet

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Raspberry Sauce Recipe