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A jar of homemade raspberry sauce surrounded by fresh raspberries.
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Raspberry Sauce

This easy homemade raspberry sauce is the perfect topping for ice cream cake, and it's ready in less than 15 minutes!
Course Dessert
Cuisine American
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 8
Calories 170kcal
Author Sara Welch

Ingredients

  • 4 cups frozen raspberries unsweetened
  • 3/4 cup sugar
  • 1/2 cup seedless raspberry jam
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

  • Place the raspberries in a medium pot over medium heat and cook for 5 minutes or until raspberries are thawed and starting to break down.
  • Add the sugar and jam and bring to a simmer. Cook for 3 minutes.
  • In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch to the raspberry mixture and cook for 1 minute or until sauce has thickened. Cool, then serve on OREO® Premium Ice Cream Cake from the grocery store.

Video

Nutrition

Calories: 170kcal | Carbohydrates: 42g | Sodium: 7mg | Potassium: 106mg | Fiber: 4g | Sugar: 31g | Vitamin A: 20IU | Vitamin C: 17.6mg | Calcium: 19mg | Iron: 0.5mg