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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Simple, tasty; perfect with ice cream, panna cotta or pudding. You can use the a little of the seeds if you want to let people know that it's a raspberry sauce. They get stuck in between people's teeth however, so that's why I leave them out...plus that's what the chefs do. :*D Ingredients:
1 (12 ounce) bag frozen raspberries |
1/4 cup sugar |
3 teaspoons cornstarch |
3 tablespoons of white cranberry-peach juice |
Directions:
1. Bring raspberries to a soft boil in a small saucepan, add sugar and juice. Turn down the heat and cook the berries until the fruit becomes macerated (about 10-15 minutes).
2. 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.
3. Add to the saucepan and stir. Cook a minute or two longer until thickened.
4. Using a metal mesh strainer, strain the seeds and keep the sauce left over.
5. Let it cool and store it in the fridge. Use when needed.
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