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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This sauce is quite versatile. It can be made ahead of time, covered, and refrigerated. You can serve it cold or at room temperature. Ingredients:
1 (10-ounce) package frozen raspberries in syrup, thawed and undrained |
2 tablespoons water |
2 teaspoons cornstarch |
Directions:
1. Drain raspberries, reserving syrup. Press raspberries through a sieve into a bowl, reserving purée; discard seeds. Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved raspberry syrup and purée; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; cool.
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