Raspberry Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 12 ounces frozen unsweetened raspberries
• 1/2 cup sugar, to taste
• 1/4 cup water
• 2 tablespoons cornstarch

Recipe

• 1 thaw the raspberries in a strainer placed over a bowl. about 1 cup of raspberry juice should drain out.
• 2 in a small bowl make a slurry with the water and cornstarch.
• 3 in a small saucepan gradually sweeten the juice to taste. remember that the raspberries, when added back in, will make the sauce tarter.
• 4 bring the raspberry juice to a simmer and whisk in about half of the cornstarch slurry. keep whisking until the mixture returns to a simmer. whisk in more slurry if needed to achieve the desired thickness.
• 5 remove the saucepan from the heat, pour the thickened juice into a bowl and gently stir in the raspberries.
• 6 let cool to room temperature. refrigerate covered until cold.
• 7 if the sauce is too thick, stir in 1 teaspoon of water at a time until thin enough.
• 8 if the sauce is too thin, strain off some of the liquid into a saucepan and gradually thicken with a cornstarch slurry as above.