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Raspberry Sauce

Source of Recipe


From "The Blue Willow Inn: Bible of Southern Cooking"



List of Ingredients



• 2 (14-ounce) packages frozen raspberries, thawed
  
• 1 cup granulated sugar
  
• 1 Tbsp cornstarch
  
• 2 Tbsp raspberry liqueur
  






Instructions



1. Press the thawed raspberries through a fine wire-mesh strainer into a saucepan. Discard the solids.
   
   
2. In a small bowl stir the sugar and cornstarch together. Stir this mixture into the raspberry juice until it is smooth.
   
   
3. Cook over medium-high heat until the mixture comes to a boil, stirring constantly. Allow it to boil for 1 minute, stirring constantly. Remove from the heat. Stir in the liqueur. Set it aside to cool. Pour into a bowl, cover, and chill for 2 hours.
   
   Makes 4 to 5 servings.