Prep Time: 15 minutes
Yield: 2 cups
- 1 tablespoon Argo® or Kingsford® Corn Starch
- 1/4 cup sugar
- 1/2 cup water or orange juice
- 3 cups fresh or frozen raspberries, divided
- 1/2 teaspoon Spice Islands® Pure Vanilla Extract
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- Combine corn starch, sugar and water or orange juice in 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 of raspberries; cook and stir 1 minute longer. Remove from heat; add vanilla.
- Excellent served over ice cream, pound cake, angel cake or pancakes.
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