By Chelsea Sugar
Page views: 52265Raspberry sauce is perfect over icecream, drizzled on the side of pavlova or meringues, or served with dark, rich chocolate cake.
5 reviews
2 cups fresh or frozen raspberries
1/4 cup Chelsea Caster Sugar
1 Tbsp cornflour
Mash the raspberries with a fork in a medium sized saucepan. Stir in the Sugar and cornflour and bring to the boil, stirring continuously. Cool. You can strain out the raspberry pips if you like, but it is fine to leave them in. Serve warm or cold.
For Strawberry Sauce, use the same measures and methods as the raspberry sauce.
absolutely amazing recipe! not too sweet, not too starchy.
PS serving suggestion: serve with whole defrosted raspberrys
This Raspberry Sause recipe was easy to make and super delicious! From garden to bowl of ice cream in no time at all. Thank you Chelsea
Lovely sauce, rich and colorful with great flavour. Used it on scones - much nicer than store bought jam. I also removed the seeds using a metal sieve.
Very yummy and thick
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