Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Simple and delicious! I am ashamed to admit I was licking the plate in the end. I grabbed some frozen raspberries from the grocery store this afternoon. I came home, threw this recipe into a saucepan and let it go while unpacking the rest of the groceries. I strained it and put it straight into the fridge. After dinner I drizzled it onto a fresh peach and plum, almond cake I made earlier today. There was no need to add cornstarch, it was the perfect consistency. It wasn't too sweet and was just tart enough to add that little extra punch to my cake. I will use this recipe in the future! Maybe even adding other fruit flavors to it or even adding some kick to it for meat glazes such as chipotle. Great stuff!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great topping for cheesecake, ice cream, and greek yogurt. Changes I made: it was very tart so I added some Splenda to sweeten it up some more, and 1/2 teaspoon cornstarch to thicken it a little. I used frozen raspberries from my summer crop. Delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband, the Italian French man, wanted a raspberry sauce, for everyday use, I searched and did not like the recipes so I thought this one looked simple and just the right ingredients. I used this to pour over crepes... once prepared it is easy to store or carry to a friends house for crepe day! We do crepes as often as we can, great way to spend with friends and family.