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Raspberry Sauce

Excellent served over ice cream, pound cake, angel cake or pancakes.

Quick Facts

Prep Time: 15 minutes
Yield: 2 cups

Ingredients

  • 1 tablespoon Argo® Corn Starch
  • 1/4 cup sugar
  • 1/2 cup water OR orange juice
  • 3 cups fresh OR frozen raspberries, divided
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Combine corn starch, sugar and water in a 2-quart saucepan.  Add 2 cups raspberries.

    Bring to a boil over medium-high heat, stirring constantly; boil 1 minute,  Stir in remaining 1 cup raspberries; cook and stir 1 minute longer.  Remove from heat; add vanilla.