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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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A sweet but slightly tart sauce that's perfect for cheesecake or ice cream. I developed this to add a fruity note to cheesecake that also counterbalances the rich, sweet cake. Ingredients:
12 ounces frozen unsweetened raspberries |
1/2 cup sugar, to taste |
1/4 cup water |
2 tablespoons cornstarch |
Directions:
1. Thaw the raspberries in a strainer placed over a bowl. About 1 cup of raspberry juice should drain out.
2. In a small bowl make a slurry with the water and cornstarch.
3. In a small saucepan gradually sweeten the juice to taste. Remember that the raspberries, when added back in, will make the sauce tarter.
4. Bring the raspberry juice to a simmer and whisk in about half of the cornstarch slurry. Keep whisking until the mixture returns to a simmer. Whisk in more slurry if needed to achieve the desired thickness.
5. Remove the saucepan from the heat, pour the thickened juice into a bowl and gently stir in the raspberries.
6. Let cool to room temperature. Refrigerate covered until cold.
7. If the sauce is too thick, stir in 1 teaspoon of water at a time until thin enough.
8. If the sauce is too thin, strain off some of the liquid into a saucepan and gradually thicken with a cornstarch slurry as above.
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