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Raspberry Dessert Sauce

recipe image

This image courtesy of Joseph DeLeo

Mixing fresh and frozen berries gives this sauce a distinct fresh berry flavor. Serve over chocolate or angel food cakes.

NotesIf only unsweetened raspberries are available, add 2 to 3 tbsp (25 to 45 mL) granulated sugar.



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, low saturated fat, low sodium, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes


Taste and Texturefruity, juicy, sweet, tangy, tart

Type of Dishdessert sauce, sauces


  • 2 tbsp ( 25 mL) cornstarch
  • 1 package (15 oz/425 g) frozen sweetened raspberries, thawed, drained and syrup reserved
  • 1 cup (250 mL) fresh raspberries


  1. In a large bowl, combine cornstarch and ¾ cup (175 mL) reserved raspberry syrup. Microwave on High, stirring once, for 4 minutes or until thick and shiny or in a saucepan over medium heat on top of the stove, stirring frequently.

  2. Gently fold in thawed and fresh raspberries. Refrigerate for 1 hour before serving.

2003 Donna Washburn and Heather Butt


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