Raspberry Sauce
Excellent served over ice cream, pound cake, angel cake or pancakes.
Quick Facts
- Prep Time: 00:15
- 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.
