Raspberry Sauce

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Simple and delicious! I am ashamed to admit I was licking the plate in the end. I grabbed some frozen raspberries from the grocery store this afternoon. I came home, threw this recipe into a saucepan and let it go while unpacking the rest of the groceries. I strained it and put it straight into the fridge. After dinner I drizzled it onto a fresh peach and plum, almond cake I made earlier today. There was no need to add cornstarch, it was the perfect consistency. It wasn't too sweet and was just tart enough to add that little extra punch to my cake. I will use this recipe in the future! Maybe even adding other fruit flavors to it or even adding some kick to it for meat glazes such as chipotle. Great stuff!

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This is a great topping for cheesecake, ice cream, and greek yogurt. Changes I made: it was very tart so I added some Splenda to sweeten it up some more, and 1/2 teaspoon cornstarch to thicken it a little. I used frozen raspberries from my summer crop. Delicious!

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My husband, the Italian French man, wanted a raspberry sauce, for everyday use, I searched and did not like the recipes so I thought this one looked simple and just the right ingredients. I used this to pour over crepes... once prepared it is easy to store or carry to a friends house for crepe day! We do crepes as often as we can, great way to spend with friends and family.

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Quickly made and delicious. Fresh raspberries are so good and this is a great way to use them.

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What a delicious sauce, and so simple. We reduced it over med-low heat to thicken into a syrup, poured it over lemon bars and oh my!

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I used a bag of frozen raspberries for this and just followed the rest of the recipe. I served it over a lemon cheesecake in a chocolate cookie crust and it really made the dessert.