Cooking From Memory ~ A Recipe Journal

Raspberry Sauce

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This sauce is terrific when paired with “Sarah’s White Chocolate Cheesecake”

  • ½ package frozen raspberries, thawed
  • ¼ cup sugar
  • 2 cups water
  • 2 Tablespoons corn starch

Whisk together the water, sugar, and cornstarch in a saucepan, then add the raspberries. Stir the mixture on medium heat for several minutes until it thickens and gets to the consistency you prefer.

Let the sauce cool a bit, then serve over cheesecake, ice cream, pound cake, pie, your best friend, etc.

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