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Raspberry Sauce
Ingredients
1 12
oz.
package frozen raspberries
thawed
2
tablespoons
granulated sugar
1
tablespoon
water
and more, if necessary, to thin sauce
1
tablespoon
cornstarch
Instructions
Puree raspberries, sugar, and water in a food processor. Put through a strainer to remove seeds.
The puree should measure a little more than one cup.
Place cornstarch in a small saucepan, and whisk in raspberry puree.
Heat the sauce over medium high heat until it comes to a boil and thickens.
Allow to cool and thin with more water if too thick. Chill and store, covered, in the refrigerator.
Notes
Makes about 1 ΒΌ cups