Who doesn’t love Raspberry Sauce on well, EVERYTHING!! This deliciously beautiful sauce is the perfect compliment to cheesecake, angel food cake, scones, chocolate cake, or even as a filling!!! Pour it on ice cream, pancakes or waffles….. you really can’t go wrong with this sauce!!
Raspberry Sauce
Ingredients
12 ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups)
3/4 cup white sugar
1/2 cup water
1/2 teaspoon vanilla
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon butter
Directions
- In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
- In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
- Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
- Remove the pan from the heat.
- Add 1 tablespoon of butter and mix until the butter has completely melted.
- Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix.
- Serve over whatever dessert you’d like!
- Refrigerate the leftovers.