Raspberry Sauce

1. 1

   Combine the raspberries, sugar and orange juice in a saucepan. Whisk the cornstarch into the cold water until dissolved and smooth; add to the raspberries and bring to a boil.

2. 2

   Reduce heat slightly and simmer for 5 minutes, stirring constantly until thickened (the sauce will thicken further while cooling). Into a bowl, strain the sauce through a fine mesh sieve to remove the seeds.

3. 3

   The sauce can be served warm or cold; it will keep in the refrigerator for a couple of weeks.

No additional tips available.