Friday, February 19, 2010

Raspberry Sauce

I make this for ice cream, cheesecake, chocolate cake, pound cake- anything really. Its full awesomeness is tasted when paired with white chocolate. Especially white chocolate ice cream or white chocolate cheesecake. Its that sweet and tart thing.  

I’ve made it plenty of times without the jam, still tastes great, just a little more tart. You don’t have to thaw the frozen berries. This recipe makes a thin sauce, but if you would like it thicker and gooey, combine a teaspoon of cornstarch to a teaspoon of cold water in a separate small bowl. Then add this to the recipe and cook until bubbly. I’ve also tried using frozen strawberries- just as good.

Raspberry Sauce

1 (12 oz.) bag of frozen raspberries
½ cup sugar
1 teaspoon vanilla
2 teaspoons cornstarch mixed in 1 teaspoon cold water

In a small saucepan over medium heat, bring frozen berries to a slight simmer, DO NOT MIX (keep the fruit together as much as possible). Strain out seeds with a fine mesh sieve. Return sauce back to stove and add sugar and vanilla, simmer for a minute until dissolved. Add cornstarch mixture, simmer for one minute until thickened. Remove from heat and allow to cool. Store in refrigerator. 

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