Raspberry season is just around the corner and this sauce is versatile. The possibilities are endless. Raspberry sauce can be a topping for chocolate cake, ice cream, syrup on pancakes or waffles or a layer in a parfait. Whatever the creation it will be enjoyed.
Raspberry Sauce
- 1/3 cup sugar
- 1 teaspoon arrowroot powder or corn starch
- 2 1/2 cups raspberries
In a small saucepan combine sugar and arrowroot powder or cornstarch. Add a dab of water to combine sugar and powder or starch. Under low heat stir sugar mixture until it resembles a liquid – a very short time. Add raspberries and cook until bubbly and thickened on low heat to medium heat, stirring often and adjusting heat as necessary. Cook until desired consistency is achieved and sauce is nicely thickened. Serve warm on ice cream, chocolate cake, waffles, pancakes or your creation. Refrigerate after sauce is cool.
Source: Jackie Mack, Lingonberry Lane