Homemade Raspberry Sauce2017-07-05
- Servings : 10
- Prep Time : 5m
- Cook Time : 2m
- Ready In : 30m
- 1 ½ lb. fresh raspberries, divided (about 2 cups)
- 3/4 cup granulated sugar
- ½ cup water
- ½ tsp vanilla extract
- 1 tsp lemon juice
- 2 tsps. cornstarch
- 1 tbsp. butter
Stir together the raspberries, sugar, and water in a saucepan over medium heat. Cook until the sugar has dissolved and the raspberries break out. Reduce the heat, and add the vanilla, and lemon juice
Meanwhile, in a small bowl, dissolve the cornstarch in 2 tbsps. of water. Add this mixture into the saucepan, and stir for 3-4 minutes until the sauce thickens a bit.
Remove the saucepan from heat, and add the butter. Stir until the butter has melted.
Let the sauce completely cool, and store in an airtight bottle. Keep refrigerated. Pour sauce over ice cream, toast, or pancakes.