Raspberry Sauce Recipe



12      ounce frozen raspberries, thawed
1/4    cup sugar
1/3    cup water
2 1/2 teaspoons cornstarch
1/4    cup raspberry preserves


1. In a small saucepan, combine the cornstarch, sugar and water. Add raspberries and cook over medium-high heat. Stir constantly until the mixture boils. Once boiling, cook and stir for one more minute. Strain through fine mesh sieve over medium bowl. Discard seed.

2. Pour into food processor, add raspberry preserves. Pulse until smooth. Cool to room temperature and chill in refrigerator.