Raspberry Sauce
I used up a bunch of raspberries at the end of the season to make this sauce.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp vanilla
- 1 1/3 cups water
- 2.75 lbs fresh raspberries
- 1.5 cups sugar or less to taste
- 2 1/2 tbsps cornstarch
- Carbohydrate 149.4683546895 g
- Cholesterol 0 mg
- Fat 8.11048361375 g
- Fiber 81.0796361375 g
- Protein 14.97106821 g
- Saturated Fat 0.237422013325 g
- Serving Size 1 1 Serving (1784g)
- Sodium 83742.7720308052 mg
- Sugar 68.388718552 g
- Trans Fat 2.3964797136 g
- Calories 661 calories
Bring raspberries, sugar & water to a boil. Add vanilla. In a separate dish, mix cornstarch with water. Add it to the berry mixture. Boil 1-2 minutes longer. Pour into containers & let it cool. You can then freeze it.
