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Prep Time
5 Mins
Cook Time
4 Mins
Yield
Makes 2/3 cup (serving size: 2 tablespoons)

How to Make It

Step 1

Process raspberries in a blender until smooth, stopping once to scrape down sides. Press mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in cornstarch until mixture is smooth; whisk in sugar.

Step 2

Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly; remove from heat, and cool.

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