Raspberry Sauce
This classic dessert sauce can be served with lemon loaf cake, pound cake, chocolate souffles and cheesecakes, over ice cream, alongside bread puddings - or even to dress up plain yogurt!
  • 1 usa pint weight Fresh or Frozen Raspberries
  • ¼ cup Granulated Sugar
  • 2 tablespoon Cornstarch
  • 1 cup Cold Water
  1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
  2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
  3. Puree the sauce in a blender or with a hand held immersion blender. Serve warm or cold. The sauce will keep in the refrigerator up to 2 weeks.
** Original recipe says to strain after blending.  I don't do that, I prefer the seeds and all blended and not strained.
Recipe by Pray Cook Blog at https://praycookblog.com/twdbwj-lemon-loaf-cake/