About the Recipe
It's hard not to love a fresh fruit sauce. Using the same process, you can make a sauce with whatever fruit you want. The good thing about a sauce, as opposed to a jam, is you can use less sugar than jams usually call for.
Ingredients
3 cups (about 300 grams) of fresh or frozen raspberries
1 ¼ cups of water
½ cup of sugar
3 tablespoons of corn starch
Preparation
In a saucepot, combine the raspberries, sugar and 1 cup of water.
Bring to a light boil over medium-low heat.
In a soup bowl, mix the corn starch with ¼ cup of water.
It is best to mix the corn starch and water using your fingers as it is easier to tell when the corn starch is completely dissolved.
Gradually incorporate the corn starch and water mixture into the raspberries, while stirring constantly.
Let the sauce simmer for 2-3 minutes, stirring periodically.
Remove the sauce from the heat source. This sauce is best served hot.
Let it cool to room temperature before refrigerating it.
Unlike a preserved jam, this sauce will not last for an extended period of time. It should be used within 4-5 days.
