Ingredients

The following ingredients have 2 Servings
  • 12 ounce bag frozen unsweetened raspberries, (divided (about 2-2 1/2 cups))
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon butter

Instruction

  • 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!
  • Makes 2 1/4 cups sauce. Refrigerate the leftovers.