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Raspberry Sauce

Prep time 12 mins
Total time 1 hr, 12 mins
Yield Makes about 1 cup


  • 1 (12-oz.) package frozen raspberries, thawed
  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract

How to Make It

  1. Process berries in a blender or food processor 30 seconds or until smooth. Press through a fine wire-mesh strainer into a saucepan; discard pulp and seeds.

  2. Stir together sugar and cornstarch in a small bowl, and add to pureed raspberries; stir in vanilla. Bring raspberry mixture to a boil over medium heat, stirring occasionally. Cook, stirring often, 2 minutes; remove from heat. Pour into a small bowl or cruet; cover and chill 1 hour.