Raspberry Sauce

This is delicious on Mildred's Chocolate Roll.

The Recipe

Ingredients

Steps:
  1. If you wish to strain the seeds from the raspberries you can do it now by mashing the raspberries through a fine seive. (You can do it at the end if you prefer, but I think it's a little easier to do it before it is cooked.)
  2. Stir together raspberries and sugar in sauce pan.
  3. Mix water and cornstarch in a small bowl and stir till smooth then add to raspberries in pan.
  4. Cook over medium/low heat, stirring often, til the raspberries have cooked down and the sauce is thickened. This will take 7-10 minutes.
  5. You can seive out the seeds at this point if you haven't already done so. It's also fine to leave the seeds in. Of course, the sauce has a very different consistency with and without seeds.


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