 |
Prep Time: 3 Minutes Cook Time: 10 Minutes |
Ready In: 13 Minutes Servings: 1 |
|
Fresh in-season raspberries are essential to this ruby-hued sauce. It will keep five days tightly covered in the refrigerator. Ingredients:
1 (10-oz.) package frozen raspberries, thawed |
1/2 cup sugar |
3 tablespoons lemon juice |
1 tablespoon orange liqueur (optional) |
1 teaspoon cornstarch |
Directions:
1. Combine first 3 ingredients and, if desired, orange liqueur, in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or just until raspberry mixture starts to thicken. Remove from heat, and let cool completely.
2. Press raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 tsp. cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days.
|
|