Raspberry Sauce

William (Uncle Bill) Anatooskin's Note:

A very delightful sauce that can be used on various dishes. When using the sauce on a cheesecake, let it drizzle over the edges. When serving the cheesecake, spoon 2 tablespoons on the serving plate, the place the cheesecake piece into the sauce. You can also substitute and use blueberries for a sauce.

• Total Time: 7 mins
• Prep Time: 2 mins
• Cook Time: 5 mins

Ingredients:

Yield: 2 cups

• 3 cups fresh raspberries or 3 cups frozen raspberries
• 3/4 cup granulated sugar
• 4 tablespoons lemon juice
• 1/2 cup brandy (optional)
• 3 tablespoons tapioca starch or 3 tablespoons cornstarch
• 1/4 cup cold water

Directions:

1. In a medium size saucepan, add raspberries and sugar and bring to a boil mixing well until sugar is dissolved.
2. Strain through a very fine sieve or a cheesecloth.
3. Return puree' to saucepan.
4. Add lemon juice and Brandy and stir well.
5. In a cup, mix together tapioca starch and water until smooth.
6. Bring raspberry puree' back to boil and add tapioca starch mixture slowly using a whisk to mix well until sauce thickens to your desired consistency.
7. You may use this sauce hot or let it cool.

Reviews

[swiz58]

Nice but it thickened very quickly

[Stacia in MI]

Delicious, and easy. I used frozen raspberries and elected not to strain it, since I like the chunks in there. Thanks so much for sharing!

[KellyMac6]

Great flavor. I used frozen raspberries. It was nice and tart while still being sweet enough. Served with chocolate filled puff pastries. Thank you.