Raspberry Sauce

From: Abby Girl

On Jul 26, 2009

Taking into account of other reviews comments, I cut the sugar down to 1/2 cup and that was perfect for us. I also added about 2 T of Grand Marnier. It turned out wonderful over ice cream.

From: Feisty Cat

On Jul 7, 2009

Easy and very good. I halved the recipe, used frozen unsweetened berries and cut the sugar down to 1/4 cup because my crowd likes things on the tart side. Maybe it's because I made it and I knew it was in there, but I could kind of taste the corn starch. I might cut down on that next time, since I don't think the sauce needed a lot of thickening anyway.

From: ThatBobbieGirl

On Jan 14, 2004

Well, I'm finally getting around to actually reviewing this recipe that we've made several times already. Do you think maybe we like it? The only thing I might change would be to add in the instructions to make clear that you add the cornstarch BEFORE heating it. My daughter did not do this one time, got it to a boil & then put in the cornstarch. Lumps, lumps, lumps. Fortunately, we've usually got tons of berries in our freezer if we don't have fresh ones (they grow wild here) so we tossed it and made a new batch. I just made a huge batch of this and canned it, because I needed room in the freezer. Oh, and we don't usually take the seeds out - we don't mind them, and it gives you a bit extra "roughage" in the diet. Thank you MizzNezz

From: Auntie Nettie

On Feb 18, 2007

This was great. I used 12oz. frozen bag of the berries, altered the sugar measurement, and didn't strain the sauce. I know from icecream experience that if you have the berries sit in lemon juice and sugar, before mashing them, that it brings out the flavor even more. Thanks for the recipe! I added it to my dark chocolate brownies and vanilla ice cream for Valentine's. A BIG hit!