Fruit juice is the base of this quick raspberry sauce that goes well with fresh fruit, frozen yogurt or a slice of pound cake. Source: EatingWell Magazine, November/December 1995

EatingWell Test Kitchen
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Ingredients

Directions

  • Bring juice to a boil in a large saucepan or skillet over high heat. Cook until reduced to about 2/3 cup, about 10 minutes.

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  • Stir together kirsch (or orange liqueur) and cornstarch in a small bowl; whisk into the sauce and cook until it has thickened and become clear again. Remove the pan from the heat and stir in raspberries; let stand briefly until the berries have thawed. Serve warm or cool.

Nutrition Facts

23 calories; 1 mg sodium. 5 g carbohydrates; 0.1 g protein; Full Nutrition