Raspberry Sauce

Directions

1. 1
   Bring raspberries to a soft boil in a small saucepan, add sugar and juice.
2. 2
   Turn down the heat and cook the berries until the fruit becomes macerated (about 10-15 minutes).
3. 3
   Put the cornstarch in a small bowl or cup and add a little bit of the liquid from the pan to the bowl and stir until smooth.
4. 4
   Add to the saucepan and stir.
5. 5
   Cook a minute or two longer until thickened.
6. 6
   Using a metal mesh strainer, strain the seeds and keep the sauce left over.
7. 7
   Let it cool and store it in the fridge.
8. 8
   Use when needed.