Warm raspberry sauce

6 servings

Ingredients

Quantity Ingredient
2 cups Frozen raspberries
½ cup Maple syrup,
Brown sugar -- packed,
Or honey -- or to taste
½ teaspoon Ground nutmeg
1 teaspoon Lemon juice
2 tablespoons Cornstarch or
Arrowroot powder,
MIX WITH
2 tablespoons Cold water

Directions

Place raspberries, sweetener, nutmeg and lemon juice in blender container. Process on high speed until pureed. Strain out seeds and discard. Place puree in 2-quart saucepan. Bring to boil. Reduce heat to medium. Stir in cornstarch mixture and cook, whisking frequently, until sauce thickens to consistency of whipping cream, 10 to 12 minutes. Let cool slightly before serving. Makes 6 servings.

NOTES : This raspberry sauce is stunning with angel food cake.

Copyright Los Angeles Times

Recipe By : Los Angeles Times - Prodigy From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co

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