Ingredients
4cupsraspberries,frozen, unsweetened
¾cupsugar
½cupseedless raspberry jam
2tbspcornstarch
¼cupcold water
Preparation
Place the raspberries in a medium pot over medium heat and cook for 5 minutes or until raspberries are thawed and starting to break down.
Add the sugar and jam and bring to a simmer. Cook for 3 minutes.
In a small bowl, whisk together the cornstarch and water until smooth.
Add the cornstarch to the raspberry mixture and cook for 1 minute or until the sauce has thickened. Cool then serve on dessert of choice.
