Instructions
In small heavy saucepan place raspberries and sugar, bringing to a boil over medium heat. Mash berries during cooking. Dissolve cornstarch in water, and add to mixture and stir until thickened (1 minute). Strain through sieve (optional) to remove seeds. Stir in Chambord, if desired. Let cool and serve either chilled or room temp. Makes 1.5 cups.

NOTE: This sauce is a snap to make, and would also be great over warm plain brownies, or anything chocolate, I think. I always use frozen raspberries for this. From Fatfree Digest April-May 1994







This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
    

notes: 

Cuisine:

Main Ingredient: