Raspberry Sauce

Sauce Fanatic

3 cups fresh or frozen and thawed raspberries 2 teaspoons cornstarch ⅓ cup granulated sugar 1 teaspoon fresh lemon juice ½ teaspoon vanilla

Add the raspberries and cornstarch to the bowl of a food processor and process until smooth. 

Transfer to a medium saucepan and add the sugar and lemon juice. Bring to a boil and let it boil for 3 minutes, stirring occasionally. Remove from heat and stir in vanilla extract.

Press the warm sauce through a fine mesh strainer to remove the seeds.

The sauce will thicken slightly as it cools but is still liquid and perfect for drizzling over your favorite desserts.