Ingredient Spotlight-Quick and Easy Raspberry Sauce

I love berries, and raspberries are my favorite.  Here is a little recipe that I like to make up and keep around to spoon over ice cream, angel food cake, pound cake, vanilla or white chocolate pudding, waffles, pancakes or French Toast.  It is also good made into a parfait layered with some plain Greek yogurt and topped with a little crushed granola.

This sauce can be made with fresh or frozen raspberries.  If frozen are used, do not add any water.

This can be thickened to suit your tastes.  Add another tablespoon of corn starch mixed in a little water if it is not thick enough for you.

Blackberries can also be used, they will need to cook a little longer to get soft.

Quick and Easy Raspberry Sauce

2 c. fresh or frozen raspberries
1/2 c. sugar
1/2 c. water (do not use if using frozen berries
1 T. lemon juice
2 T cornstarch mixed with 1/4 c. water

Combine raspberries, sugar, water, if using and lemon juice in a medium saucepan.  Cook over low heat until sugar is dissolved.  Bring to a low boil.  Stir in cornstarch and water.  Cook until thicken and clear.  Chill until read to serve.  Makes about 2 c.

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