Wynette Richards

Raspberry Sauce

The Recipe

• 12 ounces fresh or frozen raspberries
• 2 T sugar (possibly less but not more unless you like it really sweet)
• 1/4 cup water
• 1 T cornstarch

1. If you wish to strain the seeds from the raspberries you can do it now by mashing the raspberries through a fine seive. (You can do it at the end if you prefer, but I think it's a little easier to do it before it is cooked.)
2. Stir together raspberries and sugar in sauce pan.
3. Mix water and cornstarch in a small bowl and stir till smooth then add to raspberries in pan.
4. Cook over medium/low heat, stirring often, til the raspberries have cooked down and the sauce is thickened. This will take 7-10 minutes.
5. You can seive out the seeds at this point if you haven't already done so. It's also fine to leave the seeds in. Of course, the sauce has a very different consistency with and without seeds.