Whisk the cornstarch and water together until dissolved. Combine
cornstarch mixture, raspberries, granulated sugar and lemon juice
into a small sauce pan over medium heat. Stir the mixture, lightly
mashing the raspberries as they begin to boil
Let it boil for a full3 minutes, stirring occasionally. Remove the pan
from heat and, if desired for a richer flavor, add the vanilla.
Press the warm sauce through a fine mesh strainer to remove the
seeds, if desired. Use the back of a spoon to press the liquid through
the strainer, held over a bowl. This will thicken as it cools. It can be
covered and stored in the refrigerator
for up to 1 week. Can be frozen after it completely cools.
I did not use the vanilla extract, but I did squeeze through a strainer.
This sauce was great over a raspberry dessert, served with fresh
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