Raspberry Sauce

Recipe View 2 mins In a medium saucepan, combine the fresh raspberries, granulated sugar, and fresh orange juice. (2 minutes)

Recipe View 1 mins In a separate small bowl, whisk together the cornstarch and cold water until completely smooth. This prevents lumps from forming in the sauce. (1 minute)

Recipe View 1 mins Pour the cornstarch mixture into the saucepan with the raspberry mixture. (1 minute)

Recipe View 5 mins Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly with a whisk to prevent sticking. (5 minutes)

Recipe View 5 mins Once boiling, reduce the heat to low and simmer for approximately 5 minutes, stirring constantly, until the sauce has thickened to your desired consistency. Remember that the sauce will continue to thicken as it cools. (5 minutes)

Recipe View 3 mins Remove the saucepan from the heat and carefully puree the sauce using either a regular blender (working in batches if necessary) or an immersion blender until smooth. (3 minutes)

Recipe View 5 mins For an extra smooth sauce, strain the pureed sauce through a fine-mesh sieve, pressing gently with a spatula to extract all the flavorful liquid. Discard the seeds left behind in the sieve. (5 minutes)

Recipe View Serve the raspberry sauce warm or chilled. Store any leftover sauce in an airtight container in the refrigerator for up to two weeks.