- 1 (10-ounce) package frozen raspberries in syrup, thawed and undrained
- 2 tablespoons water
- 2 teaspoons cornstarch
- Drain raspberries, reserving syrup. Press raspberries through a sieve into a bowl, reserving purée; discard seeds. Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved raspberry syrup and purée; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; cool.
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