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RASPBERRY SAUCE

YOU CAN USE THIS SAUCE ON YOGURT, CAKES, PIES, ICE CREAM AND CHEESECAKES, THE POSSIBILITIES ARE ENDLESS.





List of Ingredients



• 3 TO 4 PACKAGES FROZEN UNSWEETENED RASPBERRIES ( ENOUGH TO PRODUCE 4 CUPS OF JUICE)
  
• 8 TEASPOONS CORNSTARCH
  
• 8 TABLESPOONS WATER
  






Instructions



1. DEFROST RASPBERRIES AND THEN PUSH THEM THROUGH A FINE STRAINER TO REMOVE ALL SEEDS.
   
2. MAKE A PASTE BY COMBINING THE CORNSTARCH AND WATER.
   
3. IN A MEDIUM SAUCEPAN, COMBINE RASPBERRY JUICE AND THE PASTE AND STIR CONSTANTLY OVER MODERATE HEAT UNTIL THICKENED.
   
4. POUR SAUCE INTO A BOWL OR A PLASTIC SQUEEZE BOTTLE AND CHILL. KEEP REFRIGERATED.
   
5. QUANTITIES:
   
   1 CUP OF RASPBERRY JUICE PLUS 2 TEASPOONS OF CORNSTARCH PLUS 2 TABLESPOONS OF WATER = 1 CUP OF SAUCE
   
   2 CUPS OF RASPBERRY JUICE PLUS 4 TEASPOONS OF CORNSTRACH PLUS 4 TABLESLPOONS OF WATER = 2 CUPS OF SAUCE
   
   3 CUPS OF RASPBERRY JUICE PLUS 6 TEASPOONS OF CORNSTARACH PLUS 6 TABLESPOONS OF WATER = 6 CUPS OF SAUCE.
   
   4 CUPS OF RASPBERRY JUICE PLUS 8 TEASPOONS OF CORNSTARCH PLUS 8 TABLESPOONS OF WATER = 8 CUPS OF SAUCE.