Raspberry Sauce

1. 1

   Press raspberries through a fine sieve.

2. 2

   Discard seeds.

3. 3

   Put juice into a small saucepan and bring to boil over moderately high heat.

4. 4

   Stir water and cornstarch together.

5. 5

   Stir into raspberry juice and cook, stirring constantly, until mixture thickens. Taste and add sugar, if desired.

6. 6

   Hint: Chambord (raspberry liquor can be substituted for water).

* Per serving · 4 servings · Values may vary.

No additional tips available.