Raspberry Sauce

Published on February 22, 2014 | In By
0 Comments
    • Cook Time
    • Minutes

Perfect to pair with Palazzo Family Cheesecake.

Ingredients

  • 1 pkg (10 oz.) frozen raspberries in light syrup
  • 2 tsp cornstarch

Nutrition Info

Instructions

  1. In food processor, puree raspberries with their syrup. Pour through sieve placed over medium saucepan. Discard seeds. (Be careful not to pour pureed raspberries through sieve all at once -- pour in batches so you don't overflow the sieve)
  2. Mix cornstarch with puree until blended. Bring to boil, stirring constantly.
  3. Simmer one minute or until sauce is thickened and clear.
  4. Pour into small bowl. Refrigerate covered until cold.

Be Social