1
box (10 oz) frozen raspberries in syrup, thawed, undrained
Instructions
Step
1
In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries with syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 1 minute.
Step
2
Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
You can also add a liqueur—orange or raspberry are some of our favorites—for a little extra depth.
