Raspberry Sauce

By AnitaD

Variation from recipe I found on AllRecipes.com site:
I used a Jello Cheesecake mix putting this sauce on top by pouring it in a baggie, cutting the corner off and squeezing stripes on the cheesecake for a delicious treat!

Ingredients

• 1 pint fresh raspberries
• 1/3 cup white sugar
• 2 Tbsp cornstarch
• 1 cup cold water

Preparation

Step 1

Combine the raspberries, and sugar in a saucepan.
Whisk the cornstarch into the cold water until smooth.
Add the mixture to the saucepan and bring to a boil.

Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.

(This step can be skipped)Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve.
Serve warm or cold.

The sauce will keep in the refrigerator for up to two weeks.