Raspberry Sauce Recipe

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Ingredients

Directions

Step #1 Thaw the raspberries in a strainer placed over a bowl.
Step #2 About 1 c of raspberry juice should drain out.
Step #3 In a small bowl make a slurry with the water & cornstarch.
Step #4 In a small saucepan slowly sweeten the juice to taste.
Step #5 Remember that the raspberries, when added back in, will make the sauce tarter.
Step #6 Bring the raspberry juice to a simmer & whisk in about half of the cornstarch slurry.
Step #7 Keep whisking until the mixture returns to a simmer.
Step #8 Whisk in more slurry if needed to achieve the desired thickness.
Step #9 Remove the saucepan from the heat, pour the thickened juice into a bowl & carefully stir in the the raspberries.
Step #10 Let cool to about room temp.
Step #11 Refrigerate covered until cold.
Step #12 If the sauce is too thick, stir in the 1 tsp of water at a time until thin enough.
Step #13 If the sauce is too thin, strain off some of the liquid into a saucepan & slowly thicken with a cornstarch slurry as above.
Enjoy the Raspberry Sauce recipe

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