HINT WATER SUBSCRIPTION RECIPES
EASY RASPBERRY SAUCE RECIPE: HOW TO MAKE IT
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 0 protein.
BASIC SUGAR GLAZE RECIPE | EPICURIOUS
Makes enough for a standard doughnut recipe
Provided by Lara Ferroni
Number Of Ingredients 3
Steps:
- Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
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EASY RASPBERRY SAUCE RECIPE: HOW TO MAKE IT
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Desserts
Calories 27 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Desserts
Calories 27 calories per serving
- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
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