Ingredients

The following ingredients have 4 Servings
  • 12 oz bag frozen raspberries (or fresh) about 2 1/2 cups
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon butter ((salted or unsalted, but I used salted))

Instruction

  • In a saucepan over medium heat add 1 1/2 cups raspberries, sugar, and water. Stir to dissolve the sugar. Heat until the mixture comes to a boil, stirring frequently. 
  • Reduce heat and add the vanilla. 
  • In a small bowl stir the cornstarch and 2 tablespoons of water. 
  • Add the cornstarch mixture to the saucepan of raspberries. Stir and boil over medium-low heat for 4-5 minutes or until the sauce has thickened a bit. 
  • Remove the pan from the heat. Add the butter and stir the butter into the sauce until the butter is completely melted.
  • Let the raspberry sauce cool for 20 minutes, then add the remaining raspberries (about 1-1 1/2 cups or whatever you have left. Stir to incorporate the raspberries into the sauce. 
  • Serve over any and all desserts! 
  • Store in an airtight container in the refrigerator.