- 2/3 cup sugar
- 4 teaspoons cornstarch
- 1/4 cup water
- 2-1/2 cups fresh or frozen raspberries
- 2 teaspoons lemon juice
- In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain to remove seeds. Stir in lemon juice. Transfer to a small bowl. Store in the refrigerator. Yield: about 1 cup.
Originally published as Raspberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p98
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Reviewed Jun. 10, 2012
"Great on cheesecake!"