Raspberry sauce #1

Yield: 6 Servings

Measure Ingredient
1 pack (10-oz) frozen raspberries in light syrup; thawed
\N \N Water
1 tablespoon Cornstarch

To make sauce, drain raspberries, reserving juice. Add enough water to juice to make 1 cup.

In small saucepan, combine cornstarch and juice, mixing until smooth. Cook over medium heat, stirring constantly, until mixture boils. Continue to cook, stirring, 2 minutes longer. Remove from heat and stir in raspberries.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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