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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 9 |
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A very delightful sauce that can be used on various dishes. When using the sauce on a cheesecake, let it drizzle over the edges. When serving the cheesecake, spoon 2 tablespoons on the serving plate, the place the cheesecake piece into the sauce. You can also substitute and use blueberries for a sauce. Ingredients:
3 cups fresh raspberries or 3 cups frozen raspberries |
3/4 cup granulated sugar |
4 tablespoons lemon juice |
1/2 cup brandy (optional) |
3 tablespoons tapioca starch or 3 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. In a medium size saucepan, add raspberries and sugar and bring to a boil mixing well until sugar is dissolved.
2. Strain through a very fine sieve or a cheesecloth.
3. Return puree' to saucepan.
4. Add lemon juice and Brandy and stir well.
5. In a cup, mix together tapioca starch and water until smooth.
6. Bring raspberry puree' back to boil and add tapioca starch mixture slowly using a whisk to mix well until sauce thickens to your desired consistency.
7. You may use this sauce hot or let it cool.
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