Healthy Recipes

A Sauce for All Seasons


  • 2 12oz. bags of ps red raspberries (thaw and strain out the juice)
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch to ¼ cup cold water to dissolve


  • Bring all ingredients in a sauce pan to the boilng point, stirring constantly.
  • Add cornstarch, lemon juice and boil until mixture is clear (about 3 minutes).
  • Remove from heat and cool.

Serving Suggestions

  • Topping for ice cream
  • Peach melba; a scoop of vanilla ice cream (ps frozen sliced peaches) arranged around base of ice cream topped with sauce.
  • Pear cardinale; sliced fresh or canned pears, topped with orange sherbet, cover in red raspberry sauce.