Raspberry Sauce

2 (10 oz.) pkgs. frozen raspberries
1/4 C sugar
2 Tbsp cornstarch
pinch of salt
1/4 tsp almond extract

Thaw frozen raspberries. Squeeze out syrup through fine strainer or cheesecloth. Add enough water to make 1 ½ cups. Heat on stove. Mix sugar, cornstarch, and salt in small bowl, then add to syrup. Cook until thickened. Remove from heat and stir in almond extract.

Source: Sister Gassman (submitted by Pamela Peterson)

Published in: on May 11, 2010 at 8:51 pm  Leave a Comment  

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