Raspberry Sauce
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A home-kitchen version of raspberry sauce, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1 (10 oz.) pkg. frozen raspberries, thawed
- 1 Tbsp. cornstarch
Method
Press raspberries through a sieve to puree and strain seeds. Discard seeds.
Combine puree and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens.
Cool.
Yield: about 3/4 cup.
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