This sauce can be made with fresh or frozen raspberries. If frozen are used, do not add any water.
This can be thickened to suit your tastes. Add another tablespoon of cornstarch mixed in a little water if it is not thick enough for you.
Blackberries can also be used, they will need to cook a little longer to get soft.
2 c. fresh or frozen raspberries
1/2 c. sugar
1/2 c. water (do not use if using frozen berries
1 T. lemon juice
2 T cornstarch mixed with 1/4 c. water
Combine raspberries, sugar, water, if using and lemon juice in a medium saucepan. Cook over low heat until sugar is dissolved. Bring to a low boil. Stir in cornstarch and water. Cook until thicken and clear. Chill until ready to serve. Makes about 2 c.
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