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Raspberry Sauce

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Ingredients
  Frozen raspberries 15 Ounce, thawed
  Cornstarch 4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Lemon juice 2 Tablespoon
Directions

Force raspberries through a sieve and discard seeds.
Mix cornstarch and sugar in a saucepan.
Stir in raspberry puree gradually.
Set over high heat and cook, stirring constantly, until mixture comes to a boil.
Remove from heat.
Add butter and stir until butter is melted.
Stir in lemon juice.
Cool.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Interest: 
Gourmet

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