Raspberry Sauce

1. 1

   Bring raspberries to a soft boil in a small saucepan, add sugar and juice.

2. 2

   Turn down the heat and cook the berries until the fruit becomes macerated (about 10-15 minutes).

3. 3

   Put the cornstarch in a small bowl or cup and add a little bit of the liquid from the pan to the bowl and stir until smooth.

4. 4

   Add to the saucepan and stir.

5. 5

   Cook a minute or two longer until thickened.

6. 6

   Using a metal mesh strainer, strain the seeds and keep the sauce left over.

7. 7

   Let it cool and store it in the fridge.

8. 8

   Use when needed.

No additional tips available.