RASPBERRY SAUCE
A sweet but slightly tart sauce that's perfect for cheesecake or ice cream. I developed this to add a fruity note to cheesecake that also counterbalances the rich, sweet cake.
Provided by Summerlea
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Thaw the raspberries in a strainer placed over a bowl. About 1 cup of raspberry juice should drain out.
- In a small bowl make a slurry with the water and cornstarch.
- In a small saucepan gradually sweeten the juice to taste. Remember that the raspberries, when added back in, will make the sauce tarter.
- Bring the raspberry juice to a simmer and whisk in about half of the cornstarch slurry. Keep whisking until the mixture returns to a simmer. Whisk in more slurry if needed to achieve the desired thickness.
- Remove the saucepan from the heat, pour the thickened juice into a bowl and gently stir in the raspberries.
- Let cool to room temperature. Refrigerate covered until cold.
- If the sauce is too thick, stir in 1 teaspoon of water at a time until thin enough.
- If the sauce is too thin, strain off some of the liquid into a saucepan and gradually thicken with a cornstarch slurry as above.
Nutrition Facts : Calories 62.6, Fat 0.2, Sodium 0.6, Carbohydrate 15.6, Fiber 2.2, Sugar 11.5, Protein 0.4
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