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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I use A&P's America's Choice frozen raspberries and the raspberry sauce comes out great. I use it to drizzle over cool whip, cheesecakes, chocolate cakes and pound cakes. If you would prefer to omit the seeds, you may have to strain the sauce once and maybe even twice. Ingredients:
1 (10 ounce) package frozen raspberries |
2 tablespoons white sugar |
2 teaspoons cornstarch |
1/2 cup water |
Directions:
1. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.
2. Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
3. Strain sauce through a mesh strainer to remove seeds.
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