Simple Raspberry Sauce
Because it uses frozen raspberries, this sauce is suitable for any time of year. It’s quick, simple, inexpensive—and absolute heaven over a holiday eggnog pudding.
Ingredients
| 1 1/2 | cups | sugar |
| 1 | tablespoon | cornstarch |
| 1 | 12-ounce bag | frozen raspberries, thawed |
| 1/2 | cup | water |
Directions
Have ready a fine wire-mesh strainer placed over a heat-resistant bowl.
- Combine the sugar and cornstarch together in a bowl.
- Add the raspberries and water. Mix well.
- Place the raspberry mixture in a sauce pan set over medium-high heat.
- Bring to a lively simmer and cook until it thickens slightly—approximately 3-4 minutes. Adjust the heat as needed to prevent burning or boiling over.
- Pour the sauce through the strainer into the bowl, straining out the seeds. Press the mixture through with a spatula to get every drop of sauce.
- Use immediately, or store in the refrigerator for several days.
Preparation Time:
approximately 12 minutes
