Thursday, October 15, 2009

Raspberry Sauce

Raspberry Sauce
By: Cindy Watkins

1/8 cup water
16 ounce bag frozen raspberries
1/8 cup raspberry liquor
1/8 cup brown sugar
½ cup white sugar
2-3 teaspoons lemon juice

Place all ingredients in a sauce pan, stir, and bring to a boil. Once this reaches a rolling boil, reduce heat, and simmer until the berries fall apart (about 5 minutes). Do not allow this to remain at a hard-rolling boil the entire time or it will burn.

Strain mixture and pour back into the same sauce pan.

In a separate cup, mix together 1 teaspoon corn starch and 2 teaspoons water. Make sure this is completely mixed!

Bring the strained sauce to a boil and add the cornstarch/water mix to slightly thicken. Boil until sauce is thick – about 1-2 minutes.

This is great with a variety of foods – key lime mousse, vanilla ice cream, chocolate cake, pork, bananas…


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