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- 1 pt. Raspberries
- 1/4 C white sugar
- 2 T Orange juice
- 2 T cornstarch
- 1 C cold water
- 3 T Grand Mariner or Amaretto
- 1. Combine raspberries, sugar, OJ, in saucepan. Whisk the cornstarch into the cold water until smooth. Add this mixture to the saucepan and bring to a boil.
- 2. Simmer about 5 mins. stirring constantly until the desired consistency is reached.
- The sauce will thicken will thicken further as it cools.
- 3. Thaw the raspberries and strain the juice and use as part of the water called for.
- 4. Add 3 T of Grand Mariner or Amaretto
- 5. Serve warm or cold. It will keep in the fridge for up to 2 weeks.
This recipe is a personal recipe added by jimflora and has not been tested or endorsed by MyRecipes.
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Raspberry Sauce Recipe at a Glance
- COURSE: Desserts