Raspberry Sauce
Source: Eating Expectantly
“Delicious on pancakes, waffles and ice cream! Try this with black raspberries – yum!”
Ingredients
1 10-ounce package frozen unsweetened raspberries, or 1-1/2 cups fresh berries
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1/3 cup any juice (orange, apple or cranberry)
1. Strain thawed berries, reserving berries. Heat juice in saucepan until it simmers.
2. Dissolve cornstarch in cold juice. Add with sugar to simmering raspberry juice. Stir occassionally to prevent sticking.
3. Cook until slightly thick and clear. Add vanilla and berries.
4. Serve warm over pancakes. Store leftovers in the fridge.
(Submitted by Tiffany)
