Raspberry Sauce
Combine corn starch, sugar and water in a 2-quart saucepan. Add 2 cups raspberries. Bring to a boil over medium-high heat, stirring constantly; boil 1 minute, Stir in remaining 1 cup raspberries; cook and stir 1 minute longer. Remove from heat; add vanilla.
Ingredients
- 1 tablespoon Fleischmann's® Corn Starch
- 1/4 cup sugar
- 1/2 cup water OR orange juice
- 3 cups fresh OR frozen raspberries, divided
- 1/2 teaspoon pure vanilla extract
Method
Combine corn starch, sugar and water in a 2-quart saucepan. Add 2 cups raspberries.
Bring to a boil over medium-high heat, stirring constantly; boil 1 minute, Stir in remaining 1 cup raspberries; cook and stir 1 minute longer. Remove from heat; add vanilla.
