Raspberry Sauce Recipe
Ingredients
2 packages (10 ounces each) frozen red raspberries, thawed
2 teaspoons cornstarch
Directions
Place raspberries in food processor or blender; cover.
Process until smooth; strain to remove seeds.
Combine cornstarch with small amount of raspberries in medium saucepan; add remaining raspberries.
Bring to boil over medium heat, stirring constantly; boil 1 minute.
Refrigerate.
Process until smooth; strain to remove seeds.
Combine cornstarch with small amount of raspberries in medium saucepan; add remaining raspberries.
Bring to boil over medium heat, stirring constantly; boil 1 minute.
Refrigerate.
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