Raspberry Sauce

3 Reviews
100% would make this recipe again

A sauce to be served with various ice creams and cakes.

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Preparation : 5 min Cooking : 5 min


3 1/2 cups raspberries 460 g
1/3 cup sugar 70 g
3 tbsp water 45 mL
2 tbsp cornstarch 16 g


  1. In a saucepan, heat the raspberries and sugar over low heat. Cook 2-3 min, then mash the raspberries with a fork.
  2. In a small bowl, dilute the cornstarch with the water. Add the slurry to the warm raspberries and cook over low heat, with stirring, about 2 min until the mixture thickens. Pass the thickened raspberries through a fine sieve and using a rubber spatula, press on the raspberries to extract as much juice as possible. Discard the seeds.
  3. Serve.

Nutrition Facts Table

per 1 serving (90 g)


% Daily Value




0 g

1 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


0 mg

0 %


23 g

8 %


5 g

19 %


15 g

Net Carbs

18 g


1 g

Vitamin A

1 %

Vitamin C

31 %


2 %


4 %


This recipe is :
Good source of  :
Fibre, Manganese, Vitamin C
Source of  :
Folacin, Magnesium, Vitamin E, Vitamin K
Free  :
Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits ½
Other Foods 1

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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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