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Raspberry Sauce

This is a sauce we enjoy on waffles or pancakes. It's delicious!


  • 2 cups fresh or frozen raspberries
  • 1-3/4 cups plus 1 tbsp. water, divided
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  • 1/3 cup sugar
  • 2 tbsp. cornstarch


In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Mash raspberry mixture and strain through a fine sieve into a 2 cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan.

Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in refrigerator.

Yield: 2 cups

By Connie from Mountain Home, AR

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