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Raspberry Sauce


Raspberry Sauce

Source: Spoonful of Flavor

Ingredients:
2 1/2 teaspoons corn starch
3 tablespoons sugar
1/3 cup water
1 12 oz. package frozen raspberries, thawed

Directions:
In a small saucepan, combine the corn starch, sugar and water. Add the raspberries. Cook over medium heat until boiling, stirring constantly. Once boiling, cook for 1 minute, continuing to stir.

Strain the sauce over a fine mesh sieve placed over a bowl to remove the seeds. The sauce can be served warm or cold and can be kept in the refrigerator for up to 1 week.

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