Recipes

[DiAnne]

I have a old recipe for raspberry sauce that included straining out the seeds and multiple steps.  Tried this one last week end and loved it - so easy.

12 oz bag frozen unsweetened raspberries, divided
3/4 cup granulated sugar
1/2 cup water
1/2 t vanilla extract
2 t cornstarch
2 T water
1 T butter

In saucepan over medium heat stir together 1-1/2 cups frozen raspberries, sugar and water until sugar is dissolved.  Heat to boiling, stirring often.  Reduce heat and add vanilla.

Combine cornstarch with 2 T water.  Mix well.  Pour into boiling raspberry mixture.  Boil over medium/low heat for 4 minutes or until the mixture has thickened a bit.  Remove the pan from the heat.  Add 1 T butter and mix until butter has completely melted.

Allow mixture to cool for 15 minutes then add the last of the raspberries and mix. 

I served this over french vanilla ice cream.  Next time I make this I will cut back on the sugar maybe to 1/2 cup.  You could also add 1 T of raspberry liqueur if desired.  

[lOVETOSHOP]

This sounds delicious...bet it would be wonderful on top of sliced pound cake, too!

Thank you for posting, I'll definitely have to try it!