Monday, August 24, 2009

Raspberry sauce

adapted from Better Homes and Gardens Cook Book
1 10 oz. package of sweetened, frozen raspberries
1 t. cornstarch

Puree (thawed) berries and juice/ syrup from package in blender; press berries through a fine-mesh sieve. Discard seeds.

In a small saucepan, combine, combine sugar and cornstarch. Add berry puree. Cook and stir until thickened and bubbly; cook for an additional two minutes. Transfer to a bowl; cover and chill for at least 1 hour.

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