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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; total fatg; saturated fatg; cholesterolmg; sodium 1mg; potassium 40mg 1% DV; carbohydrates 5g 2% DV; fiber 0.4g 1% DV; sugar 4g; protein 0.1g; exchange other carbs 1; vitamin a iuIU; vitamin c 3mg; folatemcg; calcium 4mg; ironmg; magnesiummg; thiaminmg.