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.