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Chef Don's
Favorite Miscellaneous Recipes
Raspberry Sauce
Yield: 1 cup
1 8 oz. Package Frozen Raspberries with Syrup
2 Tbsp. Sugar
2
Tbsp. Cornstarch
1 Tbsp. Cold Water
Put
the thawed raspberries into a food processor and puree. Combine the
Cornstarch and the water in a bowl. Put the raspberry puree and sugar
into a sauce pan and bring to a boil. Whisk in the cornstarch and water
a little at a time until thick. Put into a bowl and refrigerate.
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