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Sauce - Raspberry Dessert Sauce Recipe


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     Sauce - Raspberry Dessert Sauce

Category   Desserts - Breads
Sub Category   None

1 Tbl. water
2 tsp. cornstarch
3 Cups fresh or frozen raspberries
1/4 Cup granulated sugar
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract (optional)

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 raspberries.

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