This sauce is quite versatile. It can be made ahead of time, covered, and refrigerated. You can serve it cold or at room temperature.

Karen Levin
Recipe by Cooking Light January 1999

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Recipe Summary

Yield:
3/4 cup (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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