Raspberry Sauce

3 ingredients
1 steps

Ingredients

  • 1 (10-ounce) package frozen raspberries in syrup, thawed and undrained
  • 2 tablespoons water
  • 2 teaspoons cornstarch

Directions

  1. 1
    Drain raspberries, reserving syrup. Press raspberries through a sieve into a bowl, reserving puree; discard seeds. Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved raspberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; cool.

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