In keeping with the raspberry theme this week, I thought I’d share my all time favourite raspberry sauce!  As you can see, it’s perfectly paired with ice cream as well as a great topping for pancakes, cheesecake and other desserts.  I think this would also taste great in a smoothie or a milkshake!

Another great thing about this raspberry sauce is that you can use fresh or frozen raspberries.  I used some frozen raspberries that I had picked last year.

Follow my picture directions to learn how to make raspberry sauce (recipe will be below):

Add 4 cups of raspberries to a medium saucepan with 1/2 cup water.  Crush the raspberries with a potato masher.

Add 1/2 – 3/4 cup sugar.

Add 1 Tablespoon of cornstarch.  Bring to a boil while stirring constantly.  Reduce heat and simmer for 2 minutes.

Push through a strainer into a bowl.  Enjoy!

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Raspberry Sauce

Ingredients

• 4 cups raspberries
• 1/2 cup water
• 1/2 - 3/4 cup sugar
• 1 tablespoon cornstarch

Instructions

1. Crush the raspberries with water in a medium saucepan.
2. Add sugar and cornstarch.
3. Bring to a boil while stirring constantly.
4. Reduce heat and simmer for 2 minutes.
5. Push through a strainer into a bowl.

Recipe Notes

Will keep in the refrigerator for up to 2 weeks.