Raspberry Sauce

Raspberries are one of summers berry blessings. And they are so versatile! This raspberry sauce recipe can be used on salads, as a glaze for chicken, salmon, pork, and even on ice cream! ~Lynne


Ingredients

2 cups fresh or frozen raspberries
1-3/4 cups water
1/3 cup sugar

2 tablespoons cornstarch
1 tablespoon water

Directions

In a saucepan, combine the raspberries, 1-3/4 cups water and sugar.
Bring to a boil, then lower heat to simmer, uncovered, for about 30 minutes.
Mash the raspberries.

Note: If you don't want seeds in the sauce, strain the raspberry mash through a fine sieve into a 2-cup measuring cup.
You may have to add water to make 2 cups. Then return the mash to the saucepan.

Combine cornstarch and 1 tablespoon of water until smooth, then gradually stir into raspberry mixture.
Bring to a boil again over medium heat, stirring constantly. Cook and stir 1 minute longer, then remove from the heat and cool. Sauce can be stored in the refrigerator for up to a week.

Salad idea:
Mix some of the raspberry sauce with some balsamic vinegar for a yummy tangy raspberry salad dressing!