Raspberry Sauce
Excellent served over ice cream, pound cake, angel cake or pancakes.
Quick Facts
Prep Time: 15 minutes
Yield: 2 cups
Ingredients
1 tablespoon Argo® Corn Starch
1/4 cup sugar
1/2 cup water OR orange juice
3 cups fresh OR frozen raspberries, divided
1/2 teaspoon pure vanilla extract
Directions
Combine corn starch, sugar and water in a 2-quart saucepan. Add 2 cups raspberries.
Bring to a boil over medium-high heat, stirring constantly; boil 1 minute, Stir in remaining 1 cup raspberries; cook and stir 1 minute longer. Remove from heat; add vanilla.